Dice the chicken breast and place in a bowl with 30g Greek yoghurt and season with salt and pepper. Set aside.
Heat coconut oil in a frying pan and add the garlic, ginger and diced onion. Then stir in the crushed cardamom, bay leaf, cloves, chilli powder, cumin, turmeric and korma paste. Simmer for 5 minutes stirring consistently.
Add the coconut flour, salt and 300ml of cold water to your pan. Stir until it reaches a simmer and then cover and simmer for a further 10 minutes.
Meanwhile, cook the rice according to the instructions on the packet until tender and fluffy; keep warm.
Add the yoghurt coated chicken to the sauce and stir until the chicken has cooked and is no longer pink in the centre. Then stir in the remaining 45g yoghurt and cook for a further 3 minutes. Serve the curry with the rice.