Slice the chicken breast finely, width approximately 1-1/2". Pound or combine in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic.

 

Once blended, add the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Pour over the chicken slices and marinate for two hours.

 

Thread the chicken slices onto skewers. Pour the marinating sauce into a pot and heat until boiling. Grill the chicken and apply the sauce to the chicken while cooking.

 

When cooked through, serve with satay sauce and cucumber sauce.