Curried Chicken

Combine the buttermilk, curry, ginger, cinnamon, cayenne, and salt in a small shallow bowl and add the chicken pieces. Cover and refrigerate for 4 hours. Take the chicken out of the buttermilk marinade. Refrigerate the remaining marinade. Heat a large skillet over a high flame and add oil. When oil is hot, add chicken and brown on both sides. Reduce heat to medium, add garlic and cook for 2 minutes, or until golden. Add the reserved marinade to make a curry sauce. Cook chicken 7-10 minutes per side. Serve curry sauce over chicken and rice.