Kareng Ingles

Kareng Ingles is a Filipino dish prepared with chicken and tropical vegetables such as snake beans, okra and bok choy in coconut milk.

Let me present you another lesser known Filipino dish called Kareng Ingles, a local dish in Laguna where chicken or other proteins like pork and shrimps together with vegetables like snake beans, okra and bok choy are cooked in soup infused with coconut milk. It may look like a ginataang manok but the ingredients are quite different, vegetables used in this dish are the vegetables commonly used in kare kare but instead of peanut based sauce, coconut milk is used. The name Kareng Ingles when directly translated to English means “English Curry” and I am not sure why is it named like such. There are no references online on its history so I can’t elaborate it further but on observation, it is like a dish where three popular dishes are joined into one, the Kare Kare, Ginataan and Tinola.

It’s quite a simple yet tasty dish where it is prepared like tinola where garlic, onions and ginger are sauteed before adding the rest of the dry ingredients before it is cooked in coconut milk. The result is like a creamy tinola that is of course perfectly paired with rice.

Kareng Ingles

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6 1x
• Category: Snack
• Cuisine: Filipino

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Description

Kareng Ingles is a Filipino dish prepared with chicken and tropical vegetables such as snake beans, okra and bok choy in coconut milk.

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Ingredients

Scale 1x2x3x

• 1 kg chicken thighs and legs
• 1 can 400 ml coconut milk
• 1/2 cup chicken stock
• 12 pcs okra
• 1 bunch snake beans, sliced into 2-inch sections
• 1 bunch bok choy, trimmed
• 4 pcs long green chillies
• 1 thumb sized ginger, thinly sliced
• 1 large red onion, chopped
• 6 cloves garlic, minced
• oil
• fish sauce or sea salt
• ground black pepper

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Instructions

1. In a pot heat oil and sauté garlic, onions, and ginger. Cook until onions are soft.
2. Add chicken and stir fry for 2 minutes in high heat browning all sides.
3. Add coconut milk and chicken stock, bring to a boil and simmer for 25 minutes.
4. Add snake beans and okra, simmer for 5 minutes
5. Add green chillies and bok choy, cover, and simmer for 2 more minutes.
6. Season with fish sauce and freshly ground pepper.

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