Ginataang Manok at Papaya

Ginataang manok at papay is a creamy Filipino chicken dish simmered in coconut milk with tender green papaya, offering a mild, savory flavor with a hint of natural sweetness.

Prep Time10

Cook Time45

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken recpe, ginataang manok, ginataang manok at papaya

Servings: 4 servings

Calories: 403kcal

Author: Manny

Ingredients

1 kilo chicken
1 cup coconut milk
1 cup coconut cream
3 cloves garlic minced
1 pc onion chopped
1 Thumb sized ginger
2 pcs long green chilies
1 small unripe papaya
1 pc siling labuyo
1 Tbsp. patis
salt and pepper
cooking oil

Instructions

How to Cook Ginataang Manok at Papaya

Heat cooking oil in a pan and saute ginger, garlic and onion.
Add patis and simmer for 1 minute. Do not stir. Add siling labuyo. Cover and simmer for 10 minutes.
Add the siling haba (long green chilies) and green papaya. Stir for a minute.
Pour the coconut milk, season with black pepper and add chicken cube. Cover and simmer until tender.
Pour the coconut cream and bring to a boil. Then add the malunggay leaves and simmer for a minute. Turn off heat and serve hot.

Video

Notes

Cooking Tips:

Use Fresh Ginger for a Cleaner Flavor

Fresh ginger helps remove any gamey taste from the chicken while adding a gentle warmth to the dish. Slice it thinly so it releases more aroma during sautéing. This simple step makes the overall flavor cleaner and more balanced.

Simmer Gently to Prevent Curdling

Cook the coconut milk over low to medium heat to keep it smooth and creamy. High heat can cause it to curdle or separate, which affects the texture of the dish. Letting it simmer gently allows the flavors to blend while keeping the sauce rich.

Add Coconut Cream at the End

Coconut cream should be added in the final stage of cooking for best results. This keeps the sauce thick, silky, and naturally sweet without breaking. It also gives the dish that signature rich finish that makes it more satisfying.