[1] Ginataang manok is ideally made with native chickens (traditionally raised in Filipino backyards).

It is spiced with salt, pepper, and patis (fish sauce) or bagoong alamang (shrimp paste), and optionally, labuyo chilis.

Coconut cream (kakang gata) is usually added shortly before it is cooked and simmered in low heat.

It is cooked identically to ginataang manok, but adds curry powder or non-native Indian spices.

These include dishes like adobo sa gata, tiyula itum, pininyahang manok, and piaparan, among others.