Beer chicken roulades are stuffed with vindaloo garlic and onions then pan seared and simmered in a delicious Witbier and coconut milk liquid. Served with curried cilantro jasmine rice. You will love this recipe:)
This post is in partnership with Prohibited Provisions – makers of awesome garlic mixes.
Chris and I had a chance to taste the different garlic mixes offered by Prohibited Provisions at a recent food show in Denver. They were all delicious – you can enjoy them as topping on a salted cracker or use them in marinades, dips and recipes. Pretty convenient to keep
a jar or two or all of the flavors in your refrigerator at all times and simply reach our for one when in need to make a quick dinner or when you want to enjoy a quick snack.
They are mostly sold in local food markets but also online and make a great gift since they are shelf stable.
The inspiration for this beer chicken roulades recipe was their Vindaloo Garlic mix. Vindaloo is a curry blend of turmeric, Saigon cinnamon, garlic powder, fenugreek, salt, ground brown mustard seeds, ground coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves. Pretty complex and very, very aromatic, resulting in delicious sauces. It is typically used to prepare chicken or pork.
It made perfect sense to create a curry chicken recipe and where there is curry with coriander in the mix, Belgian wheat beer (aka Witbier, Belgian Wit) is a great pairing partner. Coconut milk and Witbier based sauces are among our favorites for chicken and seafood.
The beer I chose this time around is a bit of a non-standard Belgian Wit because it is brewed with fresh blood oranges. Refuge Blood Orange Wit out of Temecula, California just recently became available here in Colorado an I bought us some to try it.
It is not as hazy as is typical for the style and is very light bodied and exceptionally refreshing, while the fruity esters from the yeast come through full strength. No bitterness, extremely food friendly. I enjoyed it immensely. Chris would rather have something more bitter, he is not the world’s biggest Belgian Wit fan, but he was 100% in support of using it in a recipe in conjunction with the Vindaloo Garlic flavors and coconut milk.
Belgian wheat beers generally fall right into place with Indian inspired recipes due to the coriander with which they are spiced. Our Belgian Wit and Coconut Mussels with basil and coriander are so good and so easy to prepare.
These are individual beer chicken roulades – one chicken breast fillet per person. You will start by pounding out the fillets a bit and then adding a generous amount of the Vindaloo Garlic mix and sliced red onions.
All you need to do to make sure that the roulades do not come undone is use wooden toothpicks to secure the rolled fillets. They will hold up just fine while you sear and simmer them and are easy to remove prior to serving.
Regarding ingredient substitutions, we suggest the following action plan. For the Blood Orange Wit – use any classic Belgian Wit. It is truly the best beer style for the job considering the other ingredients in the recipe.
For the Vindaloo Garlic mix you could use store bought minced garlic and add vindaloo spice and some olive oil to it. Refer to the recipe for precise instructions. It will not taste exactly the same, but will be close and allow you to prepare the dish.
While simmering in the oven the Witbier and coconut milk sauce will become infused with flavors from the Vindaloo Garlic mix and get a yellowish tint. To echo the curry flavors consider preparing jasmine rice with a teaspoon of vindaloo spice mix or even just regular yellow curry powder, add a tablespoon of coconut oil and when cooked, stir in some chopped cilantro.
Pairing wise – more Belgian wheat beer of course:) Enjoy friends!
- 1 tbsp coconut oil
- 4 large chicken breast fillets
- 4 tbsp vindaloo garlic mix substitute with 4 tbsp of minced garlic + 1 tbsp vindaloo spice + 1 tbsp olive oil
- 1/2 medium-sized red onion sliced thin
- salt & pepper to taste
- one 13.5 oz can coconut milk
- 1 cup Belgian wheat beer Witbier
- 8-10 stalks fresh cilantro for garnish
- For the rice:
- 1 tbsp coconut oil
- 1 cup of Jasmine rice
- 2 cups water
- 1 tsp curry powder
- 3-4 stalks fresh cilantro chopped
Preheat oven to to 375 F.
Rinse and pat dry the chicken breast fillets. Working with two at a time, place them on a cutting board, cover with plastic foil and using a meat hammer pound them lightly to thin them out a little bit and make them easier to roll.
Spread 1 tbsp of vindaloo garlic mix onto each fillet, add a quarter of the thinly sliced red onion and roll into a roulade. Affix each roulade with toothpicks to help it stay together and contain the filling.
Season each roulade with salt and pepper to taste.
Over medium high heat heat a cast iron skillet and melt the coconut oil. Sear the stuffed chicken roulades, top side first and then the bottom side with the toothpick fixings. Leave the roulades onto their bottom sides.
Remove the skillet from the heat and add the coconut milk and the Belgian wheat beer.
Place in the oven and bake for about 30 minutes or until the internal temperature of the chicken reaches 165 F.
Prior to serving the roulades, remove the toothpicks.
Garnish with fresh cilantro.
For the rice:
In a pot with a lid place the jasmine rice, coconut oil and curry powder.
Add the water, mix well and cover with the lid. Cook over medium low heat until the rice has absorbed all the water.
Remove from the heat, uncover, add the chopped cilantro and fluff with a fork.
Serve in bowls with plenty of the delicious sauce from the roulades.
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