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Beer chicken roulades in cast iron skillet, stuffed with curry garlic and onions and simmered in a delicious sauce of Witbier and coconut milk. #cookingwithbier #chickenroulades #chickenrecipe #beerchicken #currygarlic
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5 from 4 votes

Belgian Wheat Beer Chicken Roulades with Vindaloo Garlic & Coconut Milk

These beer chicken roulades are stuffed with vindaloo garlic and onions, then simmered in a flavorful Belgian wheat beer and coconut milk sauce. Serve with curry flavored cilantro jasmine rice and pair with Belgian wheat beer.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Cooking with Beer
Servings: 4 servings
Author: Milena


  • 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.