In a bowl, marinate the chicken with lemon juice for 30 minutes, drain and season with salt and pepper.
In a large frying pan, heat up some oil and sauté the chicken until cooked outside but slightly pink inside. Drain the oil and place the chicken in a container, set aside.
In the same pan, sauté the onions, stirring constantly until slightly browned. Add the bell pepper and garlic, sauté for 4 minutes stirring constantly.
Reduce the heat to simmer, add the coconut milk, ginger, cayenne and lemon rind.
Add the chicken back to the stew, cover and simmer for 30 minutes or until the sauce becomes thick. Serve over a bed of steamed white rice.