Chop the green yellow and red bell peppers, and the spring onions and put them all in a mixer with the garlic paste and blend well. Heat oil in a pan, roast the prepared mixture and add chopped coriander leaves. Add the chipotle chilli paste fry well and set aside in a bowl. Heat oil again in the same pan and roast the minced chicken. Add salt cumin powder, paprika and boiled rajma. Mix well and add tomato puree rajma water, salt, cracked black pepper, parsley, oregano, grated chocolate, grated orange zest and orange juice. Garnish with chopped coriander leaves and julienned bell peppers.