Coconut milk is one of the most popular and widely used ingredients in Filipino cuisine especially in the Bicol region or southernmost tip of the Philippines. I grew up in this part of the Philippines so I know that most foods from Bicol are known for its heavy use of coconut milk and chili peppers. It is similar to chicken curry but without the use of curry paste or powder. It’s easy and only uses a few ingredients.
One of the ingredients in this recipe is called Moringa (malunggay). I grew up eating this so I know what it tastes like but for those who have not tried this vegetable, don't be afraid to try.
You can find this in most of the Asian stores. My husband and I found a local farm that grows moringa or malunggay. The farm is called Last Organic Outpost. Please check it out and support local farms.
Back to Moringa - this vegetable has been around for hundreds of years and has been called the superfood because of its amazing health benefits. It is native to Africa and Asia. Raw Moringa leaves have a slight bitter and spicy taste, much like horseradish, or mustard greens. When cooked, moringa leaves have a much milder flavor, definitely more palatable.
For more information about this vegetable, please visit here
Try this recipe and send me some feedback.
Ingredients
For more information about this vegetable, please visit here
Try this recipe and send me some feedback.
Ingredients
2 lbs. chicken (drumsticks, thighs or breasts) cut into serving pieces
2 cups coconut milk
2 cups malunggay(moringa leaves)
4 cloves of garlic, minced
1 medium onion, diced
2 Tbsps. ginger, julienned
3 pcs. Thai chili (optional)
1 tsp. paprika
2 Tbsps. cooking oil
Salt and fresh ground black pepper
Instructions
Serve hot and enjoy!
- Heat oil in a pan, sauté garlic until golden brown, then onion until translucent and ginger.
- Add the chicken pieces, cook the chicken at medium heat or long enough to get that nice light brown.
- Pour coconut milk. Bring to boil.
- Sprinkle paprika and simmer for 20-30 minutes or until chicken is tender. Stir occasionally and add water if necessary.
- Add the Thai chilies and simmer for 2 minutes.
- Add the moringa leaves or malunggay, salt and pepper and simmer for another minute or until sauce is creamy or has that thick consistency.
- Adjust seasoning to taste.
Serve hot and enjoy!
Posted in Everything Filipino, Filipino Cuisine