Ginataang Manok (Chicken Cooked in Coconut Milk) Recipe - Allrecipes.com
Ginataang Manok (Chicken Cooked in Coconut Milk) Recipe
  • READY IN hrs

Ginataang Manok (Chicken Cooked in Coconut Milk)

Recipe by  

"This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Heat the canola oil in a large skillet 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 skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet 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.
  2. 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 More Reviews

Most Helpful Positive Review
Oct 13, 2009

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.

 
Most Helpful Critical Review
Oct 13, 2009

The flavors were good and the recipe was simple enough, but this meal was VERY greasy. I followed the recipe exactly and served it over rice as suggested, and I feel very bloated. Not sure if it is the chicken or the coconut that makes it so fatty.

 

33 Ratings

Jan 20, 2010

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.

 
Jan 04, 2010

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.

 
Sep 20, 2010

I made this exactly as directed and served with jasmine rice. Followed another's recommendation and added sliced green onion which was a great touch. I really liked this recipe and plan to make it again. Thanks!

 
Jan 07, 2010

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.

 
Apr 10, 2013

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 :)

 
Oct 31, 2011

I am always looking for way to use foods like spinach and kale. This was good, you can use two great healthy foods, chicken breast and spinach, but the curry adds a lot of flavor.

 

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Nutrition

  • Calories
  • 709 kcal
  • 35%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 59.7 g
  • 92%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 39.4 g
  • 79%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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