You just got to try this Chicken stewed in coconut milk with turmeric and ginger. It is healthy, quick to cook and budget friendly lutong bahay for the family!
It is a creamy ginataang manok recipe with a twist of luyang dilaw, ginger, papaya and chili leaves simmered in broth, coconut milk, spices and herbs. Happy cooking!
Ginataang Manok sa Luyang Dilaw
1 kilograms chicken (tinola cut)
2 med size green papaya, sliced in wedges
1 bundle dahon ng sili (chili leaves), remove stem
1 ½ cup coconut cream (kakang gata)
1 onion, chopped
3 cloves garlic, minced
1 tbsp sliced ginger
1 tbsp sliced turmeric (luyang dilaw)
1 lemongrass stalk (tie in a knot)
3 pcs long green chilis (siling haba)
2 pcs bay leaves (dahon ng laurel)
2 tbsp vinegar
1 tsp pepper
1 tbsp salt
1 cup chicken broth (or broth cube dissolved in water)
In a large pot, sauté garlic, onions, ginger and turmeric in 1 tablespoon oil. Let it cook until onions are soft and fragrant.
Add and saute chicken, let it brown on all sides for about 5 minutes. Once chicken are slightly brownish, add in lemon grass, bay leaves, pepper and dissolved chicken broth cube.
Stir and cover pot. Bring it to a boil and just let it simmer after. Let the flavor and juices come out.
Add in the vinegar, cover pot, and do not stir. Continue to simmer for about 5 minutes.
Add in papaya slices, long green chilis and season with salt and pepper to taste. Cover pot and let the papaya cook until it becomes tender over low heat for about 10 minutes.
Then add in the coconut milk and continue to cook over low heat. Constantly stir until sauce becomes slightly thick for about 10-15 minutes. The key to coconut milk is low heat.
Finally, add in the chili leaves (dahon ng sili) and cover pot for 1 minute. Turn off heat.
Serve and enjoy!
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Photo by Jhuliet Larj