INGREDIENTS:
- 1 & ½ lb chicken, cut into serving pieces
- 14 oz coconut cream
- 2 tsp turmeric powder
- 1 cup malunggay leaves
- 10 pcs red chili
- 2 pcs green chili
- ½ chicken cube
- 2 tbsp patis
- 1 thumb ginger, julienned
- 4 cloves garlic, crushed
- 1 medium red onion, sliced
HOW TO COOK:
- Start heating a cooking pot.
- When the pot is hot enough, pour- in the coconut cream.
- Add the ginger, garlic, and onion.
- Stir and let the mixture boil.
- Put- in the chicken and allow the liquid re- boil.
- Add the chilis and turmeric powder and stir.
- Cover and simmer for 35 minutes.
- Add the malunggay leaves then stir and cook for 5 minutes.
- Add the patis then stir and cook for 2 to 3 minutes.
- Remove from heat and transfer to a serving bowl. Enjoy!
Note: You may reduce chilis for a less spicy dish.
IMAGE: youtube.com (Miss K Cook)
Also try: Tinolang Manok Sa Gata
