Method:

1. In a medium bowl, place the chicken pieces and add the lemon juice, 1 tablespoon of olive oil, and 2 teaspoons curry powder. 

2. Toss to coat the chicken, cover, and set aside. 

3. In a heavy skillet over medium heat, warm up the remaining olive oil with one tablespoon of butter. 

4. Add the onion, garlic, and ginger and sauté for one minute. 

5. Add the remaining curry powder and remaining butter. Stir well. 

6. Add the pepper, salt, and tomato puree. Mix well and simmer for 5 minutes, stirring frequently. 

7. Stir in the skillet the marinated chicken pieces with their juices.

8. Bring the chicken to a boil, then reduce the heat and simmer for about 11 to 15 minutes until the chicken is thoroughly cooked to 165 F as tested with an instant-read thermometer. 

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

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