Coconut Curry Chicken Soft Tacos

Doesn't this sound good? Found this recipe on ex-designs website and it says it's a Filipino dish! I can't wait to try this... please let me know if you do first! Might be good with some tortilla chips or jasmine rice...

• Ready In: 30 mins
• Serves: 6-8

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)

Directions

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. 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. Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.
4. Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.
5. Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
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.