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Ginataang manok (Filipino chicken in coconut milk)
This is a classic Filipino dish, where each family has their own variation or version. It's a rich dish that creates the most delicious aromas. It will entice everybody to the dining table whilst it's being cooked.
Ingredients
Serves: 6
- 3 tablespoons rapeseed oil
- 45g fresh ginger, sliced
- 1 (2.25kg) whole chicken, cut into pieces
- salt and ground black pepper to taste
- 2 (400ml) tins coconut milk
- 285g frozen chopped spinach, thawed and drained
Method
Prep:10min ›
Cook:1hr5min ›
Ready in:1hr15min
- Heat the oil in a large frying pan over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same frying pan over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the frying pan and add coconut milk. Bring to the boil, then cover the frying pan with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
- Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.
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Reviews & ratings
Average global rating:
(36)
Reviews in English (34)
Wonderful tasting, easy recipe! I didn't have fresh ginger so I used powdered. I also used boneless chicken breasts, and only one can of coconut milk because that's all I had. And it was still delicious! Even my kids loved it ... and ate the spinach. *shock* I'd like to try this recipe exactly the way it's written sometime. I'm sure it would be even better. I served this over jasmine rice with a side of stir-fried veggies (eggplant, zucchini, red and yellow peppers). Delicious, healthy, quick dinner. - 10 Oct 2009 (Review from Allrecipes US | Canada)
Delicious -- please note I did not follow the recipe as written, however like other reviewers have mentioned, the flavor combination was a great starting point. How I cooked this: Heated 1 Tbsp butter in a pot that I could cover later, browned 2 chicken breasts on both sides in the butter. After browning, I cut the chicken into smaller pieces to cook faster. I added 1 can of coconut milk into the pot and also added ground ginger, garlic powder and onion powder, salt and pepper. Cooked with lid slightly propped open for about 20 minutes. Threw in some pre-washed spinach leaves and it was good to go. - 17 Jan 2010 (Review from Allrecipes US | Canada)
This is my recipe submission, and of course, I love this dish having grown up eating this at my mother's table. It is definitely rich and not for the calorie counters! I can see why some call it a greasy dish as it uses skin-on chicken in addition to rich, creamy coconut milk. If you prefer a lighter version (as my husband does) just use boneless skinless chicken breasts. You won't get the same depth of flavor without the chicken fat, but it will still be very tasty and a bit lighter in the belly. Also, some tasty additions I've found for this recipe are a bit of chopped garlic and thinly sliced yellow squash. - 30 Dec 2009 (Review from Allrecipes US | Canada)
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