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| Alternative names | Manok sa gata |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | chicken,coconut milk |
| Variations | Filipino chicken curry |
Ginataang manok is aFilipinochicken stew made from chicken incoconut milk withgreen papaya and other vegetables, garlic, ginger, onion,patis (fish sauce) orbagoong alamang (shrimp paste), and salt and pepper. It is a type ofginataan. A common variant of the dish addscurry powder or non-nativeIndian spices and is known asFilipino chicken curry.[1]
Ginataang manok is ideally made with native chickens (traditionally raised in Filipino backyards). It is first sautéed with garlic, onion, and ginger (or turmeric) until lightly browned. Coconut milk is then added along with vegetables likegreen papaya (orchayote),leafy vegetables (includingpechay,spinach,moringa leaves, etc.), and peppers (usuallybell peppers orsiling haba). It is spiced with salt, pepper, andpatis (fish sauce) orbagoong alamang (shrimp paste), and optionally,labuyo chilis.Coconut cream (kakang gata) is usually added shortly before it is cooked and simmered in low heat. The dish is very similar totinola orbinakol, except for the use of coconut milk.[2][3][4][5]
A popular variant ofginataang manok is known as "Filipino chicken curry" or "Filipino-style chicken curry". It is cooked identically toginataang manok, but addscurry powder or non-nativeIndian spices. It is also more likely to use potatoes or carrots in place of green papaya orchayote.[1][6][7]
Because of the ubiquity of coconut milk inFilipino cuisine, there are numerous other types of Filipino dishes that use chicken in coconut milk that are considered different dishes fromginataang manok. These include dishes likeadobo sa gata,tiyula itum,pininyahang manok, andpiaparan, among others.
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