We tried Indonesian Spicy Chicken with Coconut Milk, a recipe downloaded a while ago from the Cooking Asian Food website that now appears to no longer exist.
Shallots, cumin seeds, garlic and turmeric are blended into a paste and chicken breasts are cooked in the paste together with kaffir lime leaves, fresh coriander, nutmeg, black pepper, coconut milk and water. We served the chicken with egg noodles, garnished with coriander leaves.
We opened a bottle of Denman Hunter Valley Semillon 2013, an Australian white from Tesco. It was very slightly off-dry, delicately flavoured with zesty citrus and tropical fruit flavours. A good match with the chicken.