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Blend shallots, lemongrass, garlic and ginger using hand blender or food processor until it becomes a smooth paste.
Mix the paste with chicken, coriander, cumin, turmeric, sugar, salt and oil and combine well. Cover with plastic wrap and marinate in the fridge for 2 hours or overnight.
Soak bamboo skewers in water while you are marinating chicken to prevent them from burning.
Thread the chicken on to the skewers and brush oil on top.
Grill in the oven for couple of minutes on each side or you can use a grill pan or barbecue to cook them.
Serve with cucumber, red onion and peanut sauce (below).
Blend chillies, shallots, garlic, lemongrass, galangal and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well.
Heat a medium pot and add the paste and chilli powder, cook for 8 -10 minutes until fragrant and colour is slightly darker.
Add peanut butter, tamarind puree, palm sugar and a cup of water to the pot and bring to the boil. Stir occasionally.
Reduce the heat to medium and cook for 10-12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt. Serve with satay.