Chicken in Coconut Milk (Chicken Tinola with Gata)
Recipe type: Main, Chicken
Cuisine: Filipino
  • 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)
  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! :)
Recipe by Latest Recipes at