If using wooden skewers, soak in water for 30-60 minutes.  If using metal ones, brush a thin coat of vegetable or canola oil to prevent foods from sticking.

With a sharp knife, cut each chicken breast lengthwise into 6-8 long, thin strips; set aside.

Make the marinade: mix the Baron Curry & Massala paste, oil, rum, garlic powder, salt and sugar together in a bowl. Toss the chicken strips in the thick marinade, cover with plastic wrap and allow to marinate for no less than 1 hour in the refrigerator.

Prepare the skewers: thread the meat onto the skewers by weaving 3-4 pieces of seasoned chicken strips back and forth along the length of the skewer.

Preheat a cast iron, stovetop grill pan.  Brush the pan with vegetable oil then place the  skewers on it for about 4-5 minutes each side until cooked all the way through.  Allow the meat to brown before turning with a pair of tongs, never with hands.

Serve the skewers warm with Baron's Banana Ketchup or Mango Chutney as dipping sauces.