Spicy Chicken in Coconut Milk (Ginataang Manok)

Ingredients for Spicy Chicken in Coconut Milk (Ginataang Manok)

• 1 1/2 lb chicken, cut into serving pieces
• 10 spicy red chilies
• 2 spicy green peppers
• 14 oz coconut cream
• 2 tsp turmeric powder
• 1 cup malunggay leaves
• 1 thumb-sized ginger, julienned
• 4 cloves garlic, crushed
• 1 medium red onion, sliced
• 1/2 chicken cube
• 2 tbsp fish sauce

How to cook Spicy Chicken in Coconut Milk (Ginataang Manok)

1. 1.Heat coconut cream in a cooking pot. Add ginger, garlic, and red onion; stir and bring to a boil.
2. 2.Add chicken and the chicken cube, then let the coconut cream return to a boil.
3. 3.Add red chilies, green peppers, and turmeric. Cover and simmer for 35 minutes, until chicken is tender.
4. 4.Stir in malunggay leaves and cook for 5 minutes.
5. 5.Add fish sauce and cook for 2–3 minutes. Transfer to a serving bowl and serve.