Mix the chicken with the lemon juice and salt in a bowl. Cover the bowl and set aside in the refrigerator for about 20 minutes, turning the chicken occasionally.
In a food processor, combine the curry paste ingredients and blend to a smooth paste. Add the chicken, cover and refrigerate for at least 3hrs or preferably overnight. Remove the chicken from the fridge 30mins before cooking.
Take the chicken pieces from the bowl and shake off as much of the marinade as possible.
Thread onto skewers. Barbecue or grill for 8 to 10 mins, turning occasionally, until the meat is cooked and slightly charred.