Coconut Curry Chicken Soft Tacos

• vegetable oil↗2 tablespoons
• onion, coarsely chopped↗1

  medium (1 1/2 cups)

• garlic cloves, coarsely chopped↗5

  medium

• gingerroot, coarsley chopped1 tablespoon
• tomato sauce↗1 cup
• coriander seed, ground↗1 tablespoon
• cumin seed, ground↗1 teaspoon
• salt↗1⁄4 teaspoon
• ground red pepper↗1⁄2 teaspoon

  (cayenne)

• ground turmeric↗1⁄2 teaspoon
• chicken breast↗1 lb

  cut crosswise into 1/2 strips (skinless, boneless)

• white vinegar↗1⁄4 cup
• coconut milk↗1⁄2 cup
• plain yogurt↗1⁄4 cup

  (regular or fat-free, if you do not like spicy food) (optional)

• tortillas↗20

  (flour or corn)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.

4. 4

   Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.

5. 5

   Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.

6. 6

   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.