Chicken in Coconut Milk

    1 hour 15 minutes

    This is a Filipino chicken dish known as Ginataang Manok. The chicken is flavoured with ginger and coconut milk. I salt it liberally as the coconut milk tends to hide the salt flavour.

    54 people made this

    Serves: 6 

    • 3 tablespoons canola oil
    • 1/2 cup sliced fresh ginger
    • 1 (2.5 kg) whole chicken, cut into pieces
    • 1 pinch salt and ground black pepper, to taste
    • 2 (400g) tins coconut milk
    • 300g frozen chopped spinach, thawed and drained

    Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

    1. Heat the canola oil in a large frypan over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same frypan over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the frypan and add coconut milk. Bring to a boil then cover the frypan with a lid tilted to allow steam to escape.
    2. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone; stirring occasionally. About 30 minutes.
    3. Stir in the spinach. Simmer uncovered until spinach is warmed through; 8 to 12 minutes. Season with salt and pepper, as necessary.

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    Reviews in English (35)


    Wonderful tasting, easy recipe! I didn't have fresh ginger so I used powdered. I also used boneless chicken breasts, and only one can of coconut milk because that's all I had. And it was still delicious! Even my kids loved it ... and ate the spinach. *shock* I'd like to try this recipe exactly the way it's written sometime. I'm sure it would be even better. I served this over jasmine rice with a side of stir-fried veggies (eggplant, zucchini, red and yellow peppers). Delicious, healthy, quick dinner.  -  10 Oct 2009  (Review from Allrecipes USA and Canada)


    Delicious -- please note I did not follow the recipe as written, however like other reviewers have mentioned, the flavor combination was a great starting point. How I cooked this: Heated 1 Tbsp butter in a pot that I could cover later, browned 2 chicken breasts on both sides in the butter. After browning, I cut the chicken into smaller pieces to cook faster. I added 1 can of coconut milk into the pot and also added ground ginger, garlic powder and onion powder, salt and pepper. Cooked with lid slightly propped open for about 20 minutes. Threw in some pre-washed spinach leaves and it was good to go.  -  17 Jan 2010  (Review from Allrecipes USA and Canada)


    This is my recipe submission, and of course, I love this dish having grown up eating this at my mother's table. It is definitely rich and not for the calorie counters! I can see why some call it a greasy dish as it uses skin-on chicken in addition to rich, creamy coconut milk. If you prefer a lighter version (as my husband does) just use boneless skinless chicken breasts. You won't get the same depth of flavor without the chicken fat, but it will still be very tasty and a bit lighter in the belly. Also, some tasty additions I've found for this recipe are a bit of chopped garlic and thinly sliced yellow squash.  -  30 Dec 2009  (Review from Allrecipes USA and Canada)