Wash and trim the chicken. Place chicken and stock in a pan, 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 curd, lime zest, lime juice and curry powder (if you are a lime fan, you might want to add more!). Add the green onions, celery, peppers, chopped coriander and salt.
When the chicken is cooked, remove from the pan, and let it cool. Using a fork, shred the chicken. If you don't want it shredded, cube it to whatever size you prefer. It's up to you! Stir the chicken in to the curd mix.
Heat oven to 180 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 a plate, and fold in half so that you know where to place the chicken salad mixture. Spoon a quarter of the chicken salad mixture on to each naan, sprinkle with chopped cashews, and garnish with the coriander sprig. Fold the naan in half, open mouth widely, and enjoy the many flavours of this truly delicious dish.