Filipino Chicken in coconut milk
The Philippine cuisine is where you’ll find a beautiful mix of western and eastern food, adapted by the locals using locally sourced ingredients to substitute what they cannot find. Many of the country’s dishes are very simple and affordable to make. This dish is locally known as Ginataang Manok, is a classic where each family have their own interpretation/version of it. Some people just mixes all the ingredients together and other sautés some ingredients first to add flavour. The basic recipe is very simple and the vegetables added are up to you. It is best served with white rice.
- 2 tbsp vegetable oil
- 6pcs boneless chicken thighs , cut into quarters (or about 1-inch squares), season with salt and pepper
- 1 tin coconut milk
- 1 crushed garlic
- 45 g sliced fresh ginger
- 1 sweet red pepper (option)
- 1/2 pack snow peas (option)
- Heat oil in a large frying pan over medium heat and add garlic, fry for a minute then add the chicken without over-crowding. Cook until chicken is lightly brown on all sides.
- Add the ginger, followed by coconut milk. Bring to a boil, then cover.
- Remove the cover after 15 minutes, reduce the heat and simmer for another 15minutes. Add the red pepper and snow peas.
- Sauce should be thicker and reduced by now. Remove from heat and serve with white rice.
I added the vegetables as soon as I took the cover (step 3) because I like them slightly crunchy. For sturdier vegetables like potatoes and carrots, add those before you cover it to boil. For fragile vegetables like spinach, add it 8-10 minutes before serving.