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Ginataang Manok: Filipino Spicy Chicken in Coconut Milk
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Ginataang Manok: Filipino Spicy Chicken in Coconut Milk

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.
Course Main Course
Cuisine Filipino
Keyword Chicken, Coconut, Ginataang, Spicy
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 people
Calories 241kcal
Author Joost Nusselder
Cost $8


  • 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


  • 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


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


Calories: 241kcal