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.