Filipino
Ginataang manok
Chicken in coconut milk
Chicken simmered in coconut milk with ginger, green papaya and chillies, finished with leafy greens.
- Serves 5
- Prep 15 min
- Cook 40 min
- Total 55 min
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Ingredients
10 items · serves 5- 1 kg chicken, cut into serving pieces
- 400 ml coconut milk (gata)
- 1 small green papaya (about 500 g) or 2 chayote (sayote), peeled and cut into wedges
- 1 thumb-sized piece ginger (about 30 g), cut into strips
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 long green chillies (siling haba)
- 1 bunch malunggay (moringa) leaves or pechay, picked
- 2 tbsp fish sauce (patis)
- 1 tbsp cooking oil
Contains: fish, chicken, coconut. Check product labels: brands differ.
Steps
6 steps- 1Heat the oil and saute the garlic, onion and ginger until fragrant.
- 2Add the chicken and cook until it changes colour, then season with the fish sauce.
- 3Pour in the coconut milk and half a cup of water, bring to a gentle boil, cover and simmer for about twenty minutes.
- 4Add the papaya and cook for about ten minutes, until tender.
- 5Add the chillies and the leaves and cook for a minute until wilted.
- 6Taste for salt and serve with steamed rice.