Ingredients
For the chicken curry
1 tbsp oil
1 chicken thigh, chopped into three pieces
½ onion, diced
1 garlic clove, crushed
½ tsp coriander seeds
½ tsp cumin seeds
¼ tsp cayenne pepper
1 tsp curry powder
½ tsp red chilli, diced
150ml/¼ pint chicken stock
For the rice
½ onion, diced
1 tbsp oil
2 cardamom pods, slightly crushed
100g/3½oz rice
1 tsp curry powder
½ tsp turmeric powder
100ml/3½fl oz chicken stock
½ red chilli, diced
25g/1oz mangetout
55g/2oz butter
To serve
1 tbsp Greek yoghurt

Method
1. For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.
2. Add the spices and chilli and stir for one minute.
3. Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
4. Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.
5. Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.
6. Add the butter to the cooked rice and stir through.
7. To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt.