Ginataang Manok (Chicken in Coconut Milk with Greens)
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Ingredients
- 900 g bone-in chicken thighs
- 400 ml tinned coconut milk
- 20 g fresh ginger, cut into fine strips
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp fish sauce
- 150 g spinach
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 617 kcal
- Protein
- 41.2 g
- Carbohydrate
- 8.5 g
- of which sugars
- 5.1 g
- Fat
- 46.5 g
- of which saturates
- 24.2 g
- Fibre
- 2.6 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion, garlic and ginger in a large pan for 4-5 minutes until soft and fragrant.
- 2
Add the chicken and fry for 4-5 minutes, turning, until lightly browned.
- 3
Pour in the coconut milk and fish sauce, add the green chillies, bring to a simmer, cover and cook for 25 minutes.
- 4
Uncover and simmer for a further 8 minutes until the sauce has thickened and the chicken has no pink left at the bone.
- 5
Stir in the spinach for the final minute so it just wilts.
- 6
Serve with steamed rice.
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