Tinutungang Manok
Bicolano chicken braised in aromatic toasted coconut milk.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg bone-in chicken pieces
- 3 cups freshly grated coconut or 800 ml coconut milk
- 1 onion, chopped
- 5 garlic cloves, minced
- 30 g ginger, sliced into strips
- 1 lemongrass stalk, bruised
- 4 long green chillies
- 1 tbsp fish sauce
- 1 tbsp neutral cooking oil
- ¾ tsp fine salt, divided
- ½ tsp black pepper
Instructions
- 1
For the traditional toasted flavour, dry-toast grated coconut over medium-low heat until deep golden, stirring constantly. Add warm water, squeeze and strain to make coconut milk; otherwise lightly toast 3 tablespoons desiccated coconut and use canned coconut milk.
- 2
Season chicken with half the salt and pepper. Heat oil over medium-high and brown the pieces in batches, then set aside.
- 3
Lower to medium. Cook onion and ginger for 3 minutes, then garlic for 30 seconds. Return the chicken and add lemongrass, fish sauce and coconut milk.
- 4
Bring to a gentle simmer, cover partly and cook over low heat for 35–40 minutes, turning chicken once. Avoid a hard boil so the coconut sauce stays smooth.
- 5
Add chillies and simmer uncovered for 10–15 minutes until the chicken reaches at least 75°C and the sauce lightly coats a spoon.
- 6
Taste, add the remaining salt only if needed, remove lemongrass and rest for 5 minutes before serving with rice.
About Tinutungang Manok
Tinutungang manok is a Bicolano chicken dish whose character comes from toasted coconut. The word tinutungan refers to the toasting that gives the coconut sauce its warm, nutty depth before it meets ginger, lemongrass and chilli.
New Zealand ingredient swaps
- When fresh coconut is unavailable, lightly toast unsweetened desiccated coconut and combine it with canned coconut milk.
- Use bone-in NZ chicken thighs and drumsticks for juicier meat.
- Long green chillies give fragrance; use small hot chillies only to taste.
How to know it is ready
- Toast coconut over medium-low heat until evenly deep golden, never black.
- Simmer coconut sauce gently to prevent splitting.
- Chicken is done at 75°C in the thickest part and the sauce should lightly coat a spoon.
Common mistakes and fixes
- Bitter sauce: the coconut was burnt; toast slowly and stir constantly.
- Thin sauce: uncover for the final 10 minutes.
- Dry chicken: use bone-in pieces and avoid a hard boil.
Family and regional variations
- Adjust the number and type of chillies to suit the household.
- Add papaya or firm pumpkin pieces for a fuller meal.
- Use native chicken when available, allowing more time for it to tenderise.
Storage and reheating
Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently until the chicken is steaming hot throughout.
What to serve with it
Serve with steamed rice and a simple tomato salad to balance the toasted coconut richness.
Tinutungang Manok FAQs
What does tinutungan mean?
It refers to toasting or lightly burning coconut to create the dish’s distinctive nutty flavour.
Can I use canned coconut milk?
Yes. Add flavour by toasting a small amount of unsweetened desiccated coconut first.
How spicy should it be?
There is no single level. Use long green chillies for aroma and add hot chillies according to taste.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
