Chicken Vindaloo with Aromatic Jasmine Rice

Name: Chicken Vindaloo with Jasmine Rice
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1-2 tray chicken vindaloo; 1-2 packages white rice; 2 tbsp water; 1 tbsp olive oil or butter (optional); 1/2 tsp salt; freshly ground pepper; aluminum foil

Chicken Vindaloo with Aromatic Jasmine Rice is a creamy coconut-tomato curry featuring tender chicken breast infused with warm spices like cumin, paprika, mustard seed, and cayenne. This dish balances heat and creaminess for an accessible Indian-inspired weeknight meal.

🌍Indian 🏷️Chicken 🏷️Dinner 🏷️Suvie 🏷️Vindaloo 🏷️Coconut

Total

55 min

Servings

3

Difficulty

Medium

Est. Cost

$16–$26

Ingredients

1-2 tray chicken vindaloo
1-2 packages white rice
2 tbsp water
1 tbsp olive oil or butter (optional)optional
1/2 tsp salt
freshly ground pepper
aluminum foil

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Instructions

1
For 2-servings: Remove plastic from chicken vindaloo and place in a Suvie pan. Place pan in Top Zone of Suvie.
2
Gently tap white rice package against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt, and freshly ground pepper. Place pan in Bottom Zone of Suvie.
3
For 4-servings: Remove plastic from both chicken vindaloo trays. Place 1 tray of chicken vindaloo in each Suvie pan.
4
Gently tap white rice packages against the counter to break up any large pieces. Pour each package into a Suvie pan with the chicken vindaloo and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/4 tsp salt. Cover the white rice with aluminum foil to prevent it from drying out. Place both pans in Suvie.
5
Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.
6
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes)
7
Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes)
8
When the cook is complete, divide the chicken vindaloo and white rice between plates. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Keep heat at medium to medium-low when reheating the curry to prevent the sauce from breaking or becoming overly thick.
Fluff jasmine rice gently with a fork after cooking to avoid compacting grains; avoid stirring during the cooking process.
Let the curry rest for 2–3 minutes after heating to allow spices to meld and flavors to develop fully.
If using a pre-made vindaloo tray, taste before serving to adjust seasoning, as salt levels vary by brand.

Substitutions

White rice → jasmine rice, basmati, or long-grain white rice (all pair well with curry)
Olive oil or butter → ghee or coconut oil (adds richness and complements the spices)
Chicken breast → chicken thighs or lamb (thighs retain more moisture during heating)

Storage & make-ahead

Store leftover curry in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave. Rice should be stored separately and reheated with a splash of water.

Common Questions

How spicy is chicken vindaloo?

This recipe uses cayenne and traditional vindaloo spices for moderate warmth. Adjust cayenne amount to your heat preference, or serve with yogurt to temper the spice.

Can I make this ahead of time?

Yes. Prepare the curry up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave. Cook rice fresh or reheat separately.

What's the best way to cook the jasmine rice?

Use a 1:1 ratio of rice to water with salt and butter or olive oil. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until tender and liquid is absorbed.