Cut chicken supreme
into small cubes, put them in a bowl and season with salt and ½ tsp turmeric powder.
Rough chop galangal,
ginger, lemon grass, onion, garlic and put into a mixer jar. Add cumin powder, remaining turmeric powder, coriander power, powdered chicken broth and a little water and blend into a paste.
Transfer the paste into
a mixing bowl, add salt, caster sugar and coconut milk and mix well. Marinate the chicken in this paste for ½ hour.
Skewer the chicken on
skewer sticks. Heat oil on a non-stick grill pan and grill the chicken for a few minutes till brown.