Wash and trim the chicken. Place chicken and stock in a pot, bring to the boil, then simmer for about 20 mins or until the chicken is cooked through.
While the chicken is cooking, stir together the yogurt, lime rind and juice and curry powder. Add the green onions, celery, capsicums, chopped coriander and salt.
When the chicken is cooked, remove from the pan, and let it cool. Using a fork, shred the chicken or cut into cubes. Stir the chicken in to the yogurt mix.
Heat the oven to 180 degrees C, and place the naan directly on the top rack. Heat until warm and flexible, but not crisp and brittle.
Remove the naan from oven, place them on plates, and spoon a quarter of the chicken mixture on to each Naan, sprinkle with chopped peanuts/cashews. Fold each naan in half and garnish with the coriander sprig.