Ginataang Manok (Chicken Cooked in Coconut Milk) Recipe ...
A fragrant Filipino dish with chicken and ginger simmered in coconut milk.
Put this together in my dutch oven. I'm not a fan of dark meat, and my family is only 3 people large, so I made this with a pound of breast, and only 1 can of coconut milk. Used the whole package of spinach and all suggested ginger for extra flavor. It was still too bland for me, so I shook in a healthy amount of garlic powder and ground ginger at the end (and of course more salt). Served with brown rice, and the family really enjoyed it. I will definitely make this again - thank you for sharing your family recipe!! Even though I tweaked it to my tastes, I still really appreciate the starting point.
ok - i used chicken breasts and ground ginger too bc that is what I had- and added patis, onion and fresh garlic.. what Filipino dish is complete with out Patis? I think it needs more flavor- I am going to add some other things- and that will turn it into a whole new recipe.
This is sooooO good! I added a teaspoon of paprika powder for smoky flavour. I din't have spinach so I used potato and carrots instead. #foodgasm
Cooked this for the first time last night and it was delicious! I followed another's recommendation and used powdered spices for the garlic and ginger as I get home late from work and don't have alot of time to prep fresh ginger and garlic. Recipe came out fine. One modification I made was to season the chicken while browning with salt, pepper, garlic and ginger. Then, after I added the coconut milk (used 1 can for 2 lbs of chicken), I used more seasonings of salt, pepper, garlic and ginger to taste. Also threw in some sliced scallions together with coconut milk. After simmering chicken in coconut broth until tender, I then threw in pre-washed fresh spinach (much better than frozen spinach). Loved it! Will definitely be making this recipe again :)
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.
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.
This recipes packs a big ginger kick! For my family's palate, we needed onion to help bring out the sweetness here--as written, the recipe doesn't call for any onions. We didn't use chicken, and instead used chickpeas. I also agree with the author, daplo, that cooks should liberally salt this dish! It needs the flavor punch.
The good: chicken cooked in coconut milk is incredibly soft and moist. I used boneless breasts. The not-so-good: I thought this was rather bland. In addition to following the recipe, I used green onion, parsley, ground ginger, garlic, curry powder & cayenne. As I was tasting it, it just needed more & more flavor. I kept adding spices & salt. My family liked it but I do not think I will make this again.
I like this recipe. I make variations every time, but the basic idea is yum and my whole family likes it.