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{{Short description|Filipino chicken soup}}
{{Short description|Filipino chicken soup}}
{{Infobox prepared food
{{Infobox prepared food
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{{lang|fil|'''Ginataang manok'''}} is a [[Filipino language|Filipino]] [[chicken stew]] made from chicken in [[coconut milk]] with [[green papaya]] and other vegetables, garlic, ginger, onion, {{lang|fil|[[patis (sauce)|patis]]}} (fish sauce) or {{lang|fil|[[bagoong alamang]]}} ([[shrimp paste]]), and salt and pepper. It is a type of {{lang|fil|[[ginataan]]}}.  A common variant of the dish adds [[curry powder]] or non-native [[Indian cuisine|Indian]] spices and is known as '''Filipino chicken curry'''.
{{lang|fil|'''Ginataang manok'''}} is a [[Filipino language|Filipino]] [[chicken stew]] made from chicken in [[coconut milk]] with [[green papaya]] and other vegetables, garlic, ginger, onion, {{lang|fil|[[patis (sauce)|patis]]}} (fish sauce) or {{lang|fil|[[bagoong alamang]]}} ([[shrimp paste]]), and salt and pepper. It is a type of {{lang|fil|[[ginataan]]}}.  A common variant of the dish adds [[curry powder]] or non-native [[Indian cuisine|Indian]] spices and is known as '''Filipino chicken curry'''.


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==Description==
==Description==
{{lang|fil|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 like [[green papaya]] (or [[chayote]]), [[leafy vegetables]] (including [[pechay]], [[spinach]], [[Moringa oleifera|moringa]] leaves, etc.), and peppers (usually [[bell pepper]]s or [[siling haba]]). It is spiced with salt, pepper, and {{lang|fil|[[patis (sauce)|patis]]}} (fish sauce) or {{lang|fil|[[bagoong alamang]]}} ([[shrimp paste]]), and optionally, [[labuyo]] chilis. [[Coconut cream]] ({{lang|fil|kakang gata}}) is usually added shortly before it is cooked and simmered in low heat. The dish is very similar to {{lang|fil|[[tinola]]}} or {{lang|fil|[[binakol]]}}, except for the use of coconut milk.
{{lang|fil|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 like [[green papaya]] (or [[chayote]]), [[leafy vegetables]] (including [[pechay]], [[spinach]], [[Moringa oleifera|moringa]] leaves, etc.), and peppers (usually [[bell pepper]]s or [[siling haba]]). It is spiced with salt, pepper, and {{lang|fil|[[patis (sauce)|patis]]}} (fish sauce) or {{lang|fil|[[bagoong alamang]]}} ([[shrimp paste]]), and optionally, [[labuyo]] chilis. [[Coconut cream]] ({{lang|fil|kakang gata}}) is usually added shortly before it is cooked and simmered in low heat. The dish is very similar to {{lang|fil|[[tinola]]}} or {{lang|fil|[[binakol]]}}, except for the use of coconut milk.


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==Variants==
==Variants==
A popular variant of {{lang|la|ginataang manok}} is known as "Filipino chicken curry" or "Filipino-style chicken curry". It is cooked identically to {{lang|la|ginataang manok}}, but adds [[curry powder]] or non-native [[Indian cuisine|Indian]] spices. It is also more likely to use potatoes or carrots in place of green papaya or [[chayote]].
A popular variant of {{lang|la|ginataang manok}} is known as "Filipino chicken curry" or "Filipino-style chicken curry". It is cooked identically to {{lang|la|ginataang manok}}, but adds [[curry powder]] or non-native [[Indian cuisine|Indian]] spices. It is also more likely to use potatoes or carrots in place of green papaya or [[chayote]].


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==Similar dishes==
==Similar dishes==
Because of the ubiquity of coconut milk in [[Filipino cuisine]], there are numerous other types of Filipino dishes that use chicken in coconut milk that are considered different dishes from {{lang|fil|ginataang manok}}. These include dishes like {{lang|fil|[[adobo sa gata]]}}, {{lang|fil|[[tiyula itum]]}}, {{lang|fil|[[pininyahang manok]]}}, and {{lang|fil|[[piaparan]]}}, among others.
Because of the ubiquity of coconut milk in [[Filipino cuisine]], there are numerous other types of Filipino dishes that use chicken in coconut milk that are considered different dishes from {{lang|fil|ginataang manok}}. These include dishes like {{lang|fil|[[adobo sa gata]]}}, {{lang|fil|[[tiyula itum]]}}, {{lang|fil|[[pininyahang manok]]}}, and {{lang|fil|[[piaparan]]}}, among others.


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==See also==
==See also==
*[[Pininyahang manok]]
*[[Pininyahang manok]]
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*[[List of dishes using coconut milk]]
*[[List of dishes using coconut milk]]


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{{Filipino food}}
{{Filipino food}}
{{Chicken dishes|state=collapsed}}
{{Chicken dishes|state=collapsed}}
{{Soups}}
{{Soups}}


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[[Category:Philippine soups]]
[[Category:Philippine soups]]
[[Category:Philippine chicken dishes]]
[[Category:Philippine chicken dishes]]
[[Category:Foods containing coconut]]
[[Category:Foods containing coconut]]
{{二次利用|date=22 September 2024, at 16:59}}
{{二次利用|date=22 September 2024, at 16:59}}
</translate>

Latest revision as of 10:16, 1 July 2025

Other languages:
Ginataang manok

Top: Ginataang manok with green papaya;
Bottom: Filipino chicken curry, a variant with curry powder
Alternative namesManok sa gata
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientschicken, coconut milk
VariationsFilipino chicken curry

Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino chicken curry.

Description

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 like green papaya (or chayote), leafy vegetables (including pechay, spinach, moringa leaves, etc.), and peppers (usually bell peppers or siling haba). It is spiced with salt, pepper, and patis (fish sauce) or bagoong 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 to tinola or binakol, except for the use of coconut milk.

Variants

A popular variant of ginataang manok is known as "Filipino chicken curry" or "Filipino-style chicken curry". It is cooked identically to ginataang manok, but adds curry powder or non-native Indian spices. It is also more likely to use potatoes or carrots in place of green papaya or chayote.

Similar dishes

Because of the ubiquity of coconut milk in Filipino cuisine, there are numerous other types of Filipino dishes that use chicken in coconut milk that are considered different dishes from ginataang manok. These include dishes like adobo sa gata, tiyula itum, pininyahang manok, and piaparan, among others.

See also

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