Chicken Vindaloo with Aromatic Jasmine Rice is a creamy, spiced Indian curry featuring tender chicken breast in a coconut-tomato sauce infused with garlic, ginger, and warm spices like cumin and cayenne. It pairs perfectly with fluffy jasmine rice for a restaurant-quality meal in minimal time.
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Remove plastic from chicken vindaloo and place in a Suvie pan. Place pan in Top Zone of Suvie.
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.
For 4-servings: Remove plastic from both chicken vindaloo trays. Place 1 tray of chicken vindaloo in each Suvie pan.
For 4-servings: 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.
Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.
Bottom Zone: Roast at 300°F for 8 minutes (for 4 servings, Roast at 350°F for 40 minutes)
Top Zone: Roast at 375°F for 30 minutes (for 4 servings, Roast at 350°F for 40 minutes)
When the cook is complete, divide the chicken vindaloo and white rice between plates. Season to taste with salt and pepper.
Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce.
Yes. Thighs are fattier and stay more tender, though they may require slightly longer cooking time to ensure they're fully heated through.
This recipe uses cayenne and mustard seed for warmth. Reduce cayenne by half if you prefer milder heat, or omit it entirely for a gentler curry.
Yes. Prepare the chicken and sauce up to 2 days ahead, refrigerate covered, and reheat gently on the stovetop. Cook rice fresh or reheat in the microwave with a splash of water.
Basmati, white, or even brown rice work well. Adjust cooking time according to package directions.
Foil is used to cover the pan during cooking to trap steam, keeping the chicken moist and helping it cook evenly.
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