Ginataang Manok
Chicken simmered in coconut milk with ginger, green papaya and chilli leaves. A gentler cousin of the spicier coconut dishes from the south, and a one-pot dinner.
- Time
- 45 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 9
Method
- 01
Fry the ginger in oil for 2 minutes until the edges colour, then add the garlic and onion.
- 02
Add the chicken and sear for 5 minutes, turning.
- 03
Pour in the thinner coconut milk, bring to a gentle simmer and cook uncovered for 20 minutes.
- 04
Keep it at a bare simmer throughout. A hard boil splits coconut milk and the sauce turns grainy.
- 05
Add the papaya and cook 10 minutes until tender.
- 06
Add the thick coconut cream and the chillies and simmer 5 minutes more until the sauce thickens.
- 07
Season with fish sauce, stir in the leaves off the heat, and serve with rice.
Cooking Tips
- Keep the coconut milk at a bare simmer throughout. A hard boil splits it and the sauce turns grainy.
- Add the thick coconut cream near the end so it stays rich rather than cooking out.
Ingredient Substitutions
- Chayote replaces green papaya directly.
- Spinach stands in for chilli leaves.
What to Serve With It
- A one-pot dinner - serve with rice and nothing else needed.
Storage and Reheating
- Keeps 3 days. Reheat gently over low heat to stop the sauce splitting.
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