Pass the rice through water in a strainer. Add the rice (washed) to a pan with a drizzle of olive oil. Then add 1 cup of hot water, a pinch of salt and a lemon peel. Cover and let it cook over low heat for about 12 minutes.
In a large frying pan, place the chopped onion and olive oil. Add the chopped chilli and curry powder. Let it cook for about 2 minutes. Add diced tomatoes and tomato paste. Finally add the coconut milk and season with salt and black pepper to taste. Let it cook for about 8 minutes. Remove from the heat and grind with a magic wand or in a blender.
Cut the chicken into strips and season with a pinch of salt and pepper. Place the chicken to fry in a frying pan with a drizzle of olive oil. When it starts to brown, add the curry sauce and cook for another 5 minutes.
Serve the chicken in a curry sauce with coriander, lime juice and cooked basmati rice.
