I’ve been craving Filipino food lately, partially because I miss my parents, and partially because I see dishes I ate in my childhood splashed across videos and blogs everywhere. So I decided to branch out at make something I’ve never made before (and don’t remember tasting), because it’s rare that I see this dish amongst the influx of Filipino food being championed by all these Westerners.

Ginataang manok is pretty much like Thai yellow curry, only the curry flavor (if you choose to use any) is quite mild, and I prefer onions and carrots as my veg, rather than strongly flavored leaves. With the addition of ginger and turmeric, and the omission of fish sauce, this dish has a comforting, familiar flavor that has more nutrition and healing power than your average takeout curry – and it takes just half an hour from start to finish, making it the perfect weeknight quick dinner.

I served this over jade rice, pearled rice grains infused with bamboo and chlorophyll extract, as a means of adding color and even more health benefits to this already nutritionally pumped up dish.

The quick recipe rundown (since I didn’t measure anything):

1 pkg chicken strips
1 small can coconut cream
1 can coconut milk
5 large carrots cut into bite-size pieces
1 small onion, slivered
3 inch knob of garlic, peeled and julienned
1 shallot, sliced thin
2 cloves garlic, minced
1 tbsp. curry powder (for spice)
1 tbsp. turmeric powder (for color)
2 inch knob of fresh turmeric root
cooking oil, salt and pepper to taste

Dump everything but the chicken into a large pan, bring to a boil. Let simmer for 10 minutes, then add chicken. Bring to a boil, turn down to simmer and keep on heat until chicken is cooked through, about 20 minutes depending on size of chicken. Serve over steamed rice.