Slice the chicken breasts into goujons. Place the chicken, vinegars, ginger garlic paste, chilli flakes (spicy!), cinnamon, turmeric, chipotle (spicy!), cumin and coriander powder in a large bowl with a generous pinch of salt. Give everything a good mix up and set aside to marinate for as long as possible (see pro tip). 

Peel and finely chop the onion. De-seed and very finely chop the pepper. Split the cardamom pods open with the back of a knife. 

Heat a very large pan over a medium-low heat. Once hot, add the ghee, onion, green pepper and cardamom pods and cook, covered, for 10 min, stirring occasionally, until very soft but not browned.

Once the onion is softened, add the chicken and its marinade to the pan and cook for 2 min. Add the tomato paste, measured water, chicken stock cube and honey. Simmer over a low heat for 20 min. Do not let the curry boil or the chicken will dry out.

Meanwhile, add the basmati, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Serve the chicken curry over the rice with a dollop of Greek yogurt. Garnish with the fresh coriander leaves.