Coconut Curry Chicken Soft Tacos

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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