Ginataang Manok: Filipino Spicy Chicken in Coconut Milk

                by Joost Nusselder | Updated:  December 23, 2020

3 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with our first email the FREE Japanese with ease quick-start recipe guide

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Spicy Chicken in Coconut Milk is simply Ginataang Manok in Native Parlance.

As with other coconut milk-based dishes, spicy chicken in coconut milk recipe is a no-nonsense dish that makes use of coconut milk, putting the ingredients and letting it simmer until all of the ingredients are tender.

Mostly enjoyed as a viand for lunch and dinner, this could either be in the brothy or on the more textured side.

Ginataang Manok: Filipino Spicy Chicken in Coconut Milk

A thing that separates spicy chicken in coconut milk with the other coconut milk-based recipes is the fact that it uses chili in its list of ingredients.

Though adding chili (red or green) in coconut milk recipes in the Philippines is not uncommon, these recipes would only have the chili as an optional ingredient.

In this spicy chicken in coconut milk recipe, however, the chili is an integral part in cooking the dish. You have a choice of adding long green chilies or red chilies in this recipe.

If you want the spice to be on the lighter side, you can opt for the green chilies, but if you want the spice to have a stronger kick, then the siling labuyo is perfect for this dish.

Also read: this is how to cook pastel chicken Filipino style

Spicy Chicken in Coconut Milk Preparation Tip

If you want this dish to be even tastier, you can always opt to buy native chicken instead of the other types of chicken breeds usually sold in the supermarkets.

To get native chicken, you can always ask around in the wet market or in the supermarkets if they have any. If you are living in the provinces though, this should be easy.

It is recommended to cook this spicy chicken in coconut milk recipe with our native chicken since the broth brought about by broiling and simmering native chicken is definitely tastier than the usual chicken. Mix this tasty broth with the coconut milk and you have a delicious but humble meal.

Ginataang Manok: Filipino Spicy Chicken in Coconut Milk

Ginataang Manok: Filipino Spicy Chicken in Coconut Milk

Joost Nusselder
If you want this dish to be even tastier, you can always opt to buy native chicken instead of the other types of chicken breeds usually sold in the supermarkets.
No ratings yet
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Filipino
Servings 5 people
Calories 241 kcal

Ingredients
  

  • 1 kilo chicken cut into serving pieces
  • 5 pcs spicy red chili
  • 3 pcs spicy green pepper
  • 14 ounces coconut cream (gata)
  • 2 tsp turmeric powder
  • Dahon ng Sili
  • 1 thumb ginger
  • 4 cloves garlic crushed
  • 1 medium red onion sliced
  • ½ chicken bouillon cube

Instructions
 

  • Heat a cooking pot and then pour the coconut cream (gata).
  • Add ginger, garlic, and onion. Stir and let boil.
  • Put-in the chicken. Let the liquid reboil.
  • Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes.
  • Add the Dahon ng Sili. Stir and cook for 5 minutes.
  • Serve with Rice

Notes

Aside from Dahon ng Sili, you can replace the leaves with Malunggay or Sitaw.
 

Nutrition

Calories: 241kcal
Keyword Chicken, Coconut, Ginataang, Spicy
Tried this recipe?Let us know how it was!

Filipino Spicy Chicken in Coconut Milk Ingredients

Coconut milk in cooking pot

Onions ginger and garlic in coconut milk

Hot peppers in coconut milk

Also, you can just make the original Version of this Recipe without the chili itself if this recipe will be served with children. Please See our Ginataang Manok Recipe without Chili version.

Thank you and Mabuhay!

Want even more spiciness? Check out this Hot and spicy Filipino Bicol Express recipe

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.