Coconut Curry Chicken Soft Tacos - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 medium onion, coarsely chopped (1 1/2 cups)
5 medium garlic cloves, coarsely chopped
1 tablespoon gingerroot, coarsley chopped
1 cup tomato sauce
1 tablespoon coriander seed, ground
1 teaspoon cumin seed, ground
1/4 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground turmeric
1 lb chicken breast, cut crosswise into 1/2 strips (skinless, boneless)
1/4 cup white vinegar
1/2 cup coconut milk
1/4 cup plain yogurt (regular or fat-free, if you do not like spicy food) (optional)
20 tortillas (flour or corn)

Preparation

Heat oil in wok or 10-inch skillet over medium-high heat. Add onions, gingerroot and garlic; stir-fry about 5 minutes or until onions and garlic are golden brown.
Stir in tomato sauce, ground coriander, ground cumin, salt, ground red pepper and turmeric; reduce heat. Partially cover and simmer about 5 minutes or until a thin film of oil starts to form on surface of sauce. (The longer sauce simmer, the more oil will form.) Remove from heat; cool 3 to 4 minutes.
Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.
Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.
Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
Beat yogurt with wire whisk until smooth; stir into chicken mixture. Cook uncovered 1 minute, stirring occasionally, just until yogurt is warm. Serve warm with torillas.