For the chicken satay, grind red chillies, lemon grass, three cloves of garlic, coriander seeds and cumin seeds to a smooth paste. Crush the remaining garlic cloves.
Slice the chicken breasts horizontally and cut into smaller pieces and place them in a bowl.
Add salt, crushed garlic, brown sugar, ground paste, coconut milk, lemon juice and mix.
Add soy sauce and mix and set aside to marinate for about fifteen minutes. String the chicken pieces onto satay sticks.
Heat a non-stick grill pan, add a little oil and place the satay sticks on it and cook. Turn sides a few times so that the chicken gets cooked evenly on all sides. Meanwhile make the peanut sauce.
Heat oil in a pan. Add onion and sauté till transluscent. Add peanuts and mix. Add two to three tablespoons water and cook.
Add brown sugar, salt, crushed garlic, coconut milk and mix. Add soy sauce and mix well .
Add soy sauce and mix well. Add a quarter cup of water and cook till the mixture gets a sauce consistency.
Serve the satay hot with the peanut sauce.