Coconut Curry Chicken Soft Tacos |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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.
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