CHICKEN WITH COCONUT MILK

Another Chicken Dish. This is one of the first dishes that I learned to cook that has coconut milk in it. Hubby likes anything with “gata” (coconut milk). I’ve tasted it many times from friends and relatives, and I’ve come up with my own version of cooking it, and according to my husband, its delicious.

Ingredients:
½ kilo Chicken. Cut into serving pieces
2 tbsp. Cooking Oil
1 tbsp. Crushed Garlic
2 Medium onions, diced
Few Slices of Ginger
3 tbsp. Fish Sauce
1 cup Coconut milk or Cream
2 pcs. Finger Chili (siling haba)
1 cup Green Papaya, cut into smaller wedges
1 Bunch of Chili leaves, pick the leaves only
Salt and pepper

Procedure:
Heat cooking oil in a pan, sauté garlic, then onion, when transparent, add the ginger, then the chicken, when the chicken start to brown around the edges, add the patis, mix well and cover the pan and let it simmer on low fire for 10-15 minutes (if it seems too dry, add about 2 tbsp of water), then add the coconut milk, let it simmer for 10 minutes, then add the green papaya wedges. Simmer gently, covered, until fork tender and the coconut milk is slightly reduced and thickened, then add the finger chili, cook for another 5 minutes. Season to taste with salt and pepper if needed. Turn off the heat and add the chili leaves, cover the pan again and leave for 5 to 10 minutes till the leaves are wilted. Serve with hot rice and have a great meal!