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.
Add the spices and chilli and stir for one minute.
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.
Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.
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.
Add the butter to the cooked rice and stir through.
To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt.