Chicken Coconut Curry (tinaktak Mannok)
Chicken Coconut Curry, also known as Tinaktak Mannok, is a popular dish in Guamanian cuisine. This flavorful and aromatic curry is made with tender chicken, creamy coconut milk, and a blend of spices that create a delicious and comforting meal.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
- Add the chicken thighs to the pot and cook until browned on all sides.
- Stir in the curry powder, fish sauce, and brown sugar, coating the chicken evenly with the spices.
- Pour in the coconut milk and chicken broth, then add the sliced red bell pepper. Season with salt and pepper to taste.
- Bring the curry to a simmer, then reduce the heat to low and let it cook for 30-35 minutes, or until the chicken is tender and the flavors have melded together.
- Serve the Chicken Coconut Curry hot over steamed rice and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Chicken Coconut Curry with a side of steamed white rice and garnish with fresh cilantro for a complete meal.
Tips & tricks
For a spicier kick, add sliced red chili peppers or a dash of hot sauce to the curry. Adjust the spice level according to your preference.
Cost
$20