1 1/2 lbs chicken breast,
1/2 tablespoon finely chopped lemon grass,
1/4 teaspoon roasted coriander seeds powder,
1 tablespoon salt,
1/4 teaspoon roasted cumin seeds powder,
5 garlic cloves,
1/4 teaspoon pepper,
1 cup coconut milk,
1/4 teaspoon turmeric (roots) powder,
2 tablespoons vegetable oil,
1/2 teaspoon curry powder,
2 tablespoons sugar,
3 slices galangal,
small wooden skewers

* Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic.
* Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours.
* Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill barbecue and apply the sauce to the chicken while turning .
* When cooked through, serve with Satay sauce and cucumber sauce.