Chicken in Coconut Milk (Chicken Tinola with Gata)

Chicken in Coconut Milk (Chicken Tinola with Gata)

I’m not sure what’s the name of this dish. So I just gave it a name. 🙂

I bought this unknown dish from one of the stalls in a food fair in a mall.  I haven’t had this dish before but it has gata (coconut milk) and  I can see some of the yummy coconut and chicken oil in the sauce…ooohh.

I had to buy.

It’s so similar to tinola but instead of bone-in chicken pieces it has chicken breast fillets and a creamy coconut sauce instead of soup. I liked it a lot so of course I recreated it in my kitchen so I can eat a more of it and I won’t feel bitin anymore (Filipino word for that unsatisfied feeling because of insufficient serving :D)

I’ve been making it since my first try. It’s like making chicken curry with chicken tinola ingredients 🙂

Pardon the quality of the photos..at least there are photos, haha. I’ve no time to set up and use a real camera.

Happy Cooking! 🙂

Saute onion, ginger and chicken
add coconut milk and some water. season to taste with fish sauce
add the chili leaved and reserved coconut milk at the end
Enjoy!
serve over rice. Yum.

Chicken in Coconut Milk (Chicken Tinola with Gata)
Source: 
Recipe type: Main, Chicken
Cuisine: Filipino
 
Ingredients
  • 350 grams skinless chicken thigh (or breast) fillet, cut into chunks
  • 1 medium red onion (shallot), chopped
  • 1 knob of ginger,sliced into thin strips or diced
  • 1 small green papaya, cut into chunks (roughly same size as chicken pieces)
  • 1 cup fresh chili leaves or kangkong (water spinach)
  • fish sauce to taste
  • ground black pepper and salt to taste
  • 1 can coconut milk (or 1½ cup fresh coconut milk)
Instructions
  1. Put a pan over medium high heat. When it gets hot, add cooking oil. When oil is hot enough, put onions and ginger and saute until fragrant, about a minute. Add the chicken pieces, sprinkle some salt and ground balck pepper to season it and cook until slightly browned.Pour in coconut milk, (reserved about ¼ cup) add some water ( about ⅓ cup),
  2. then add the papaya, season with fish sauce (start with a tablespoon) cover pan and let it boil then lower the heat and allow the dish to simmer until chicken and papaya are cooked and there's little coconut milk left. Add chili leaves and the remaining coconut mil, let cook for a minute more or until the leaves are wilted.
  3. Have a taste to check if the seasoning is to your liking.
  4. Is it good? Then you're done. Serve with rice..lots of rice! 🙂

Happy Cooking!

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