Chicken in Coconut Milk (Chicken Tinola with Gata)
Servings: 4 people
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.
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Equipment (click equipment to buy it)
Ingredients (click ingredient to buy it)
- 350 grams Skinless Chicken Thigh or breast fillet, cut into chunks
- 1 pc Red Onion medium size / or shallot / chopped
- 1 knob Ginger sliced into thin strips or diced
- 1 pc Green Papaya small size / cut into chunks (roughly same size as chicken pieces)
- 1 cup Baby Spinach or chili leaves or kangkong
- Fish Sauce Patis / to taste
- Ground Black Pepper to taste
- Salt to taste
- 1 can Coconut Milk or 1 1/2 cup Fresh Coconut Milk
Instructions
- 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 1/4 cup) add some water ( about 1/3 cup).
- 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 milk, let cook for a minute more or until the leaves are wilted.
- Have a taste to check if the seasoning is to your liking.
- Is it good? Then you're done. Serve with rice..lots of rice! :)
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