Firstly, in cold water, soak the bamboo skewers for two hours.
Cut the chicken meat into small cubes and set aside.
Blend the lemongrass, peeled garlic, and peeled small shallots in a food processor. Add in the turmeric powder, coriander powder, chili powder, salt, and sugar. Continue blending until the marinade is well combined. If the mixture hasn’t turned into a paste-like consistency, add some water.
Combine and thoroughly mix the chicken and marinade. Make sure all pieces of chicken are well coated with the marinade. Marinate the chicken for at least 6 hours in the fridge or you can leave the chicken to marinate overnight for the best flavour.
When you are ready to grill, thread 3-4 pieces of the chicken meat onto one bamboo skewer, continue until you have threaded all the pieces of chicken meat.
Prepare the grill. You can also cook the chicken satay on the stove with a grill pan. Grill the chicken satay skewers for 2-3 minutes on one side. Flip the skewers can cook the other side for another 2-3 minutes. Grill until the meat is fully cooked and the surface is nicely charred on both sides. Occasionally baste and brush the meat with some oil while grilling to prevent the chicken from sticking to the grill.
Serve hot with a bowl of peanut sauce and some pieces of fresh cucumber and onions.