Chicken Lininggil

This Pinoy style dry curry version is usually prepared with goat or beef, but if you do not have the time to spare waiting for the meat to become fork tender then give this chicken version a shot. Chicken Lininggil is a type of dry curry from the province of Maguindanao, Philippines prepared with chicken, string beans and chillies cooked in palapa, turmeric, chicken liver and coconut milk.

Most of the Filipino dishes down south specifically Mindanao is not as popular the ones in the North, and that is one of the reasons why Ang Sarap exist, highlighting this less popular Filipino dishes for the world to try. Philippines is a vast country with many islands, each island have its own culture, tradition as well as food. We haven’t even scratched the surface even though we had posted more than 800+ Filipino Recipes to date, I still learn a lot in this process and definitely there are many more recipes to uncover, especially the ones that were not documented but were digging deeper to find these things and that what keeps this blog alive. One of those not so popular dishes is our recipe for today, the Lininggil.

Lininggil is a Maguindanaon version of chicken or goat dry curry and it is not your typical curry as this is usually cooked for ritual purposes like Kanduli (the thanksgiving ceremony of the Maguindanaon people) or as an offering when a baby is born. If you are familiar with the Indonesian or Malaysian cuisine then it is closely related to rendang, although not as elaborate in terms of spices, instead palapa (spice blend made with ground roasted coconut), a traditional sauce of sakurab (stewed scallion bulbs), lemongrass, ginger, onion, garlic, and turmeric are used. Traditionally goats are used in this dish but can be sometimes substituted with beef, but never varieties can use chicken.

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Chicken Lininggil

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Chicken Lininggil is a type of dry curry from the province of Maguindanao, Philippines prepared with chicken, string beans and chillies cooked in palapa, turmeric, chicken liver and coconut milk.


Units Scale


  • 1 kg free range chicken, cut into sections
  • 1 small bunch string beans
  • 1 large tomato, chopped
  • 1/4 cup liver spread or mashed chicken liver
  • 400 ml can coconut milk
  • 3 pcs birds eye chillies
  • salt
  • oil

Spice Blend

  • 4 cloves garlic
  • 3 small shallots, sliced sibuyas
  • 1 thumb sized ginger, sliced
  • 2 tsp turmeric
  • 1/4 cup palapa


  1. Using a mortar and pestle (better method) or a food processor combine all spice blend recipes and process until it becomes a paste. Set it aside.
  2. Heat oil in a wok, once oil start to smoke add and brown chicken pieces on all sides. Once browned remove chicken from the wok then set it aside.
  3. Lower the heat, add more oil then the palapa, sauté until fragrant.
  4. Add the tomatoes, then continue to stir fry until tomatoes are soft.
  5. Pour the coconut milk then add the chicken, liver, and chillies, bring heat to medium then let it boil.
  6. Once boiling put heat to low then cover the wok, simmer for 30 minutes.
  7. Remove the cover, add the string beans, bring heat to high, then cook while mixing occasionally until liquid has almost dried up and string beans are tender, around 5 minutes.
  8. Season with salt if needed, turn the heat off then serve.

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