Put the chicken in a bowl and add 2 tbsp lemon juice, 1 tbsp of olive oil, and 2 tsp curry powder. Toss to coat.

In Dutch oven, heat up 1 tbsp olive oil and 1 tbsp butter over medium heat.

Add the onion and cook until soft. Add 3 cloves garlic, and 1 tbsp ginger and saute for one minute. Add 1 tsp curry powder and 2 tbsp butter. Stir well.

Add the pepper, 1/2 tsp salt, and tomato puree. Mix well and simmer for 5 minutes, stirring frequently.

Meanwhile, cook rice in rice cooker

Add chicken. Bring to a boil, then reduce the heat and simmer for about 11 to 15 minutes until the chicken is thoroughly cooked.

Stir in the heavy cream and mix. Cook for one more minute.

Turn off the heat and rest for 2 to 5 minutes.

Serve over the basmati rice.