Mix all marinade ingredients with chicken in a large mixing bowl. Mix well. Cover and marinade in the refrigerator for 3 hours or up to overnight if you can.

Rinse the dry rice. Place in a pot with rest of rice ingredients. Cover and heat on medium low heat until it comes to a simmer. Reduce heat to low. Simmer until most of the liquid is absorbed. Turn off heat and let pot sit on hot burner to finish until ready to serve.

Using a large deep frying pan or large Dutch oven, melt 2 tbs butter. Add onions and both peppers. Saute until onions just start to brown. Add garlic and ginger. Saute 2 more minutes until ginger becomes aromatic. Remove to a plate and set aside.

Add tomatoes, 2 tbs of the left over marinade, and water to a blender. Puree until liquefied. Add back to the pan the chicken and veggies were cooked in. Add tomato sauce, coconut milk, and all seasonings. Bring to a simmer. Simmer 20 minutes or until sauce starts to thicken. Add back the chicken and veggies. Juice half the lemon, use the rest for garnish. Add lemon juice, 1/4 cup cilantro and remaining tbs butter. Simmer 5 minutes until heated through.

Plate rice, top with curry and garnish with lemon wedge and remaining cilantro. Serve immediately. Enjoy.