Introduction
The secret to Indonesian cooking is in the spices and this chicken curry is no exception with its fantastic mix of flavours. The sharpness of the fresh ginger and lemon are well balanced with the sweetness of the palm sugar and the nuttiness of coconut and cashews. Green chillies can be added to give this curry a spicy kick. Coconut milk-based curries need big whites to support their potent flavours, so I paired this Balinese Chicken Curry with the Simonnet-Febvre Chablis Premier Cru Montmains, an elegant and vibrant white wine. The rich soil of the Montmains slopes gives this wine citrus fruit and floral aromas. The green apple and lime flavours are perfect for poultry dishes and the aromatic blend of spices of this curry.

Ingredients

Instructions
Slice the chicken in chunky pieces and fry them in a hot frying pan with two tablespoons of oil until golden. Place aside on a plate covered with kitchen paper to drain the fat.

Fry the onion, garlic, ginger, chilli and cashew nuts for a few minutes. When the onion and garlic are starting to brown, add the soy sauce.

Add the palm sugar, lemon juice and coconut milk. As soon as the liquid boils, add the fried chicken pieces and reduce the heat.

Let it simmer for 20-25 minutes or until the sauce thickens. Adjust the seasoning if required.

Serve with Basmati rice and pair with a glass of Simonnet-Febvre Chablis Premier Cru Montmains wine.