July 15, 2023
Ola Hive Ph! It's been a while since I participated in the Hive Ph contest. But I guess it's time to come back, noh? Who could resist joining this month's cooking contest, anyway?
It's about food! A foodie slash trying-hard chef wants to join too. I love experimental cooking, and I guess you have read some of my failed and successful cooking attempts.
This Nutrition Month reminded me of the past, back when I was still in primary school. We often have free porridge and other foods during this event. Every class would cook a recipe of their choice to participate in Nutrition Month's cooking contest. And of course, the eating part was always the most anticipated part of the day. Have you experienced that?
Today's cooking recipe is rather common. But we all have different versions, right? Since I am in a foreign land, it's also tough to complete a full Pinoy ingredient set. Even the taste of seasonings is a bit different compared to ours in the Philippines. And.....we don't use MSG here, haha. Magic Sarap is out of the kitchen. But.... Food can still be delicious depending on how you cook it, even without any MSG. It's bad for your health anyway.
Let's start this #Kwentong Kusina. Make sure you have some rice there, because you might want to ask for some.
This is Ginataang Manok with some spice which also known as Chicken Curry.
I'm not a fan of curry nowadays, but it was one of my favorites before. However, when I crave something spicy with coconut milk, that's the only recipe that comes to mind. I never tried any other meat curry but only chicken curry. There are affordable frozen (free-range) whole chickens here, so I usually go for them.
I added some natural ingredients to make a different version. But this is definitely healthier and yummier. This whole chicken, by the way, is just less than $10. I used to buy a whole one, as it is cheaper compared to buying per pound. Besides, I can save the leftovers for the next day 😊.
You might want to grab these ingredients and try this recipe as well.
Ingredients:
- Chicken
- Ginger
- Garlic
- Shallot
- Coconut milk
- Curry powder
- Salt and pepper to taste
Additional ingredients: Just to make the curry not plain. Instead of potatoes, I used...
- Carrot
- Water chestnut
- Coriander
- Spinach
The fact is, they were available so I just added them. Saving money, you know?
Want more spice? Then let's add...
- Red pepper
Peeled the chestnuts and carrots before cooking. And of course, prepare the aromatics.
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Unlike in ordinary curry, potatoes or carrots are chopped into big chunks. However, in this recipe, I opted to grate the carrot to add a darker color to the sauce. And carrot, by the way, is sweet, so grating it will release a sweeter flavor that could balance the spiciness of the curry.
I added coriander just to give some green to this recipe. Besides, it's also beneficial to your health. After a while, I saw spinach, so I decided to add it too.
Of course, the most important ingredients for this recipe are coconut milk and curry powder. Since we have curry powder at home, I just used it instead of buying a new one. What I don't like here abroad is that I can't find fresh coconut milk or coconut to grate, just like we do at home. All are imported and packed.
This curry powder is darker compared to ordinary ones, and it has other spices in it, such as clove, nutmeg, cardamon, and others, not just curry.
Let's start the cooking!
The process is actually quite easy actually, and can be done in less than 30 minutes.
Procedures:
In a big wok, sauté the aromatics until they get fragrant. Set aside the red pepper for later. Otherwise, the curry will be so spicy. The purpose of adding red pepper is just to add flavor to the curry. Then add the chicken and continue stirring until it becomes brownish.
Add the coconut milk and simmer for a while, followed by the chestnuts and grated carrots. Season it with curry powder, and continue cooking until the chicken softens, and the sauce reduces and thickens.
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Add a green vegetable of your choice. I added spinach here to make the recipe healthier.
Add coriander and red pepper. Continue stirring until the sauce thickens and is distributed well. Add salt and pepper to taste. These are optional, as the curry seasoning can be flavorful enough.
That's it! The Ginataang Manok is ready to serve! This is definitely great to eat with rice. I could eat more when the viand is flavorful.
This is darker than ordinary curry, but flavorful. Isn't it enticing? Now grab the ingredients and try this recipe.
Although it's a bit late, but I want to invite 
That's all for today. Thanks for stopping by.
(All photos are mine)
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