Combine the chicken breast, evaporated milk, curry powder, turmeric powder, cumin, coriander, sugar, salt, and black pepper in a mixing bowl. Mix well and marinate in the refrigerator for about 20-30 minutes. Then thread the chicken onto the skewers.

For the sauce:

Add a portion of the coconut milk to a pot and heat until warm.

Stir in the massaman curry paste, then add the remaining coconut milk. Add the palm sugar, tamarind juice, and a pinch of salt. Mix well. Finally, add the ground roasted peanuts and stir to combine. Simmer the mixture until it comes to a boil, then transfer to a bowl for serving.