For the chicken: Cut the chicken into bite-size pieces and place in a bowl with the buttermilk and lemon juice. Set aside to marinate.
In another bowl, combine the flour, paprika, cayenne, cinnamon, garlic powder, onion powder and some salt. Mix well to blend. Set aside.
For the sauce: Heat the oil in a pan over low heat. Add the garlic, ginger, chiles, onions, turmeric and some salt and pepper. Saute for 10 minutes.
Puree the chopped tomatoes in a blender. Add the sauteed onion mixture to the tomato puree; blend well.
Return the sauce to the pan and add the coconut milk, cumin, sugar and cayenne; cook for another 15 minutes. Add salt to taste.
Fry the chicken: Fill a Dutch oven with about 2 inches of oil and heat to 375 degrees F on a deep-frying thermometer.
Remove the chicken from the buttermilk, allow the excess to drip off and then dredge in the flour. Shake off the excess flour and thread the chicken onto skewers.
Carefully place the skewers in the hot oil and fry until the chicken is golden brown and cooked through.
Serve the chicken skewers with some sauce and garnish with cilantro.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.