Mix the yoghurt and curry paste and toss with the chicken breasts. Heat a knob of butter in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice and stock.
Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock). Griddle or grill the chicken breasts until golden and cooked through.
Stir the almonds, chilli and coriander through the rice. Slice the breasts and sit on top of the rice.