Rinse rice until water runs clear. Bring rice and 2 1/4 cups water to siimmer in large saucepan over medium heat. Reduce heat to low, cover and simmer until rice is tendar and liquid is absorbed, 16 to 18 minutes. remove pot from heat and set aside, covered for 10 minutes.
While rice cooks, chop onion. Mince garlic. Peel and grate ginger. Core tomatoes and chop coarse.
Trim chicken and cut into 1 inch cubes. Toss chicken with 2 teaspoons curry powder, salt and pepper in bowl and set aside.
Saute onion in vegetable oil over medium heat until softened. Add cardamom, garlic, ginger, and remaining 1 teaspoon of curry powder and cook unitl fragrant about 30 seconds. Stir in chicken and cook until lightly browned, about three minutes.
Stir in broth and half of tomatoes, scraping up any browned bits, and bring to boil. Reduce heat to medium low and simmer until chicken is tender and suace is slightly thickened and reduced by half, 8-10 minutes.
While chicken simmers, chop 2 tablespoons cilantro. Remove skillet from heat. In small bowl whisk yogurt until smooth. Whisk about 1 cup of hot liquid into yogurt until combine, Stir in cilantro and reamining tomatoes. Fluff rice with fork and serve.