The sound of gata being squeezed from freshly grated coconut and the aroma of ginisang bawang at luya (sautéed garlic and ginger) always meant Nanay was making her special Ginataang Manok. It’s one of those dishes that turns an ordinary weekday into something special – when the rich, creamy sauce meets steaming white rice, all the worries of a long day just melt away.
Whether it was served during afternoon merienda on rainy days or as a Sunday family lunch after church, this ginataan never fails to bring the family to the table, with everyone trying to claim the last piece of chicken and sauce-soaked potato.
Best of all, it’s a practical dish that stretches a single chicken to feed the whole family, proving that some of the most comforting meals don’t need fancy ingredients – just lots of love, gata, and a handful of spices from your trusted sari-sari store.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of fresh coconut milk and tender chicken creates an irresistible sauce
- Perfectly Balanced: Spicy, creamy, and savory flavors in every bite
- One-Pot Wonder: Easy cleanup with everything cooked in a single pan
- Budget-Friendly: Uses simple ingredients available in any Filipino market
- Versatile: Can be adjusted to your preferred spice level
- Family-Sized: Perfect for family gatherings or weekly meal prep
Ginataang Manok (Filipino Chicken in Spicy Coconut Milk)
Ingredients
- 1 whole chicken 3-4 lbs, cut into serving pieces (manok)
- 2 medium potatoes patatas, peeled and quartered
- 1 large onion sibuyas, thinly sliced
- 4 cloves garlic bawang, minced
- 2- inch ginger luya, julienned
- 2 cans 13.5 oz each coconut milk (gata)
- ½ cup water tubig
- 4 Thai chili peppers siling labuyo, chopped
- 1 red bell pepper pulang bell pepper, sliced
- 1 green bell pepper berdeng bell pepper, sliced
- 3 tablespoons fish sauce patis
- ¼ cup cooking oil mantika
- Salt asin at paminta, to taste
Instructions
- Start by heating your cooking oil (mantika) in a large, deep pan over medium-high heat (180°C/350°F). While the oil is heating, prepare your chicken pieces and ensure all vegetables are cut and ready.
- Place the quartered potatoes (patatas) in the hot oil and brown them until they develop a golden color on all sides, about 5 minutes. Remove the potatoes and set them aside on a plate (itabi muna ang patatas).
- Lower the heat to medium (160°C/320°F). In the same pan, add your thinly sliced onions (sibuyas), minced garlic (bawang), and julienned ginger (luya). This combination is called gulay na pampalasa in Tagalog. Sauté these aromatics until they become fragrant and the onions turn translucent (hanggang maging malambot ang sibuyas), about 2-3 minutes.
- Add your chicken pieces (manok) to the pan with the aromatics. Allow the chicken to brown properly for 5-7 minutes, turning occasionally to ensure even cooking. Pour in the fish sauce (patis) and cook for another minute to let the flavors meld.
- Now comes the crucial step of adding your coconut milk (gata). Pour in both cans of coconut milk along with the half cup of water (tubig). Add your Thai chili peppers (siling labuyo). Bring this mixture to a very gentle simmer over low heat (140°C/285°F). Remember, hindi dapat kumulo nang malakas – the coconut milk should never boil vigorously as this will cause it to separate or curdle (mawawala ang gata).
- Cover the pan and let everything cook together for 20-25 minutes. The sauce should be gently bubbling, and you’ll notice it starting to thicken. This slow cooking ensures the chicken becomes tender (malambot) and the coconut milk reduces to the right consistency (tamang lapot).
- Return your browned potatoes to the pan and add both the red and green bell peppers (paminta). Continue cooking for 5 more minutes or until the potatoes are fork-tender (madaling matusok ng tinidor) and the peppers are slightly softened but still crisp.
- Make your final taste adjustments by adding salt (asin) and pepper (paminta) according to your preference (ayon sa panlasa). Once seasoned, remove the pan from heat and let it rest for 10 minutes before serving. This resting period allows the flavors to settle and develop (para lalong sumarap).
- For the best experience, serve your Ginataang Manok hot over freshly steamed rice (mainit na kanin). The dish should have a creamy, slightly thick sauce with tender chicken that easily comes off the bone. You should see small orange droplets of oil on the surface – this is a sign of perfectly cooked gata.
- If your sauce becomes too thick while resting, you can thin it out with a small amount of hot water (mainit na tubig). If it's too thin, simmer uncovered for a few more minutes until it reaches your desired consistency (hanggang sa lapot na gusto mo).
- Remember to store any leftovers in an airtight container in the refrigerator (ref). When reheating, do so gently over low heat (140°C/285°F), adding a splash of coconut milk if needed to restore the creamy consistency.
Tips from Lola’s Kitchen
- Use native chicken (free-range) for the most authentic flavor
- Don’t rush the browning process – it builds essential flavor
- Keep coconut milk at a gentle simmer to prevent curdling
- Add coconut cream (kakang gata) at the end for extra richness
- Let the dish rest for 10 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Garnish with fresh cilantro or green onions
- Pair with:
- Ensaladang Talong (grilled eggplant salad)
- Atchara (pickled green papaya)
- Fresh calamansi or lime wedges
Troubleshooting
- Sauce too thin?
- Simmer uncovered until reduced
- Mix 1 tsp cornstarch with water and add to thicken
- Sauce curdling?
- Lower heat immediately
- Add room temperature coconut milk
- Stir continuously until smooth
- Chicken not tender?
- Extend cooking time by 10-15 minutes
- Ensure pieces are uniform in size
Ingredient Alternatives
- Chicken: Use thighs or wings only
- Coconut milk: Coconut cream diluted with water
- Thai chilies: Finger chilies or bird’s eye chilies
- Bell peppers: Replace with:
- Eggplant
- Young papaya
- Chayote
- Kalabasa (squash)
- String beans
Storage & Reheating
Storage:
- Refrigerator: 3-4 days in airtight container
- Not recommended for freezing (coconut milk may separate)
Reheating:
- Stovetop (preferred):
- Low heat
- Add splash of coconut milk or water
- Stir occasionally until heated through
- Microwave:
- 50% power in 1-minute intervals
- Stir between intervals
Variations
- Ginataang Manok sa Gabi
- Add taro roots
- Increase coconut milk by ½ cup
- Spicy Ginataang Manok
- Double the chilies
- Add 1 tablespoon of chili garlic sauce
- Ginataang Manok with Malunggay
- Add malunggay leaves in the last 2 minutes
- Perfect for nursing mothers
FAQs
Q: Can I use light coconut milk? A: Traditional recipe uses full-fat coconut milk for richness. Light coconut milk will result in a thinner sauce. Q: How spicy is this dish? A: Medium spicy with 4 Thai chilies. Adjust amount to taste. Q: Why did my coconut milk curdle? A: High heat causes curdling. Keep at gentle simmer and stir occasionally. Q: Can I make this in advance? A: Yes, flavors improve overnight. Reheat gently to prevent sauce separation.Recipe Notes
- Prep all ingredients before starting
- Use fresh, not frozen coconut milk
- Don’t skip browning the chicken
- Allow dish to rest before serving
Nutrition
The Story Behind Ginataang Manok (Filipino Chicken in Spicy Coconut Milk)
Ginataang Manok, a cherished Filipino chicken stew simmered in coconut milk, tells the story of the Philippines’ deep connection with coconuts and the ingenuity of Filipino home cooking. This beloved dish, known in different regions as “Manok sa Gata” or “Chicken Ginataan,” emerged from the coastal regions where coconut trees abundantly grow, particularly in Southern Luzon, Bicol, and Visayas.
In traditional Filipino households, the preparation of Ginataang Manok begins with the morning ritual of grating fresh coconuts. Skilled hands would squeeze the coconut milk (gata) through cheesecloth, separating the first press (kakang gata) from the second press (pangalawang gata). This technique, passed down through generations, creates the signature rich and layered coconut flavor that makes this dish distinctively Filipino.
The addition of ginger (luya) and chilies (siling labuyo) in Ginataang Manok reflects the Filipino adaptation of Indian and Malay culinary influences, dating back to pre-colonial trading times. The Bicolano version, known for its fiery heat, demonstrates how different regions adapted the recipe to local tastes, with some areas adding turmeric (luyang dilaw) for color and medicinal benefits.
What makes Ginataang Manok truly special is its role in Filipino family life. During monsoon season, when rain beats against nipa roofs, this warming dish brings comfort to Filipino homes. It’s a fixture at family gatherings, where multiple generations share stories over steaming plates of rice soaked in creamy coconut sauce. The dish exemplifies “lutong bahay” (home cooking) at its finest – economical yet satisfying, simple yet flavorful.
Today, modern Filipino cooks might use canned coconut milk for convenience, but the soul of Ginataang Manok remains unchanged. Whether prepared in a humble provincial kitchen or a modern city apartment, the dish continues to embody the Filipino value of “pagmamahal sa pagkain” – love expressed through food. The balance of creamy coconut milk, tender chicken, and spices creates a symphony of flavors that has stood the test of time.
In many Filipino-American households, Ginataang Manok serves as a crucial link to cultural heritage. Second and third-generation Filipinos often learn to cook this dish as their first foray into Filipino cuisine, making it a vital thread in the fabric of cultural preservation. Its straightforward preparation method, combined with readily available ingredients in Asian markets, makes it an accessible entry point into Filipino cooking.
The versatility of Ginataang Manok also showcases Filipino resourcefulness. While chicken is traditional, variations exist using different proteins or additional vegetables like papaya, moringa leaves (malunggay), or bamboo shoots (labong), depending on seasonal availability. Each family’s recipe tells its own story, with subtle variations in spice levels, consistency, and choice of vegetables reflecting regional origins and family preferences.
From its humble beginnings as a practical way to cook chicken using abundant local ingredients, Ginataang Manok has evolved into a symbol of Filipino culinary heritage. It represents the perfect marriage of native cooking techniques with influences from centuries of cultural exchange, resulting in a dish that’s both simple and sophisticated, humble yet celebratory – truly Filipino in every way.
Remember: Perfect ginataang manok isn’t just about the coconut milk—it’s about achieving that ideal consistency where the sauce is creamy but not too thick, the chicken is tender enough to fall off the bone, and the heat from the chilies builds gradually with each spoonful.
