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.
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.
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.
- 1 Kilo chicken cut into serving pieces
- 5 pieces spicy red chili
- 3 pieces spicy green pepper
- 14 ounces coconut cream (gata)
- 2 teaspoons turmeric powder
- Dahon ng Sili
- 1 thumb ginger
- 4 cloves garlic, crushed
- 1 medium red onion, sliced
- ½ chicken 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