Step 1

Heat oil in a saucepan over medium-high heat. Cook chicken, in batches, stirring, for 5 minutes or until browned. Transfer to a bowl. Add onion, garlic and ginger. Cook, stirring, for 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute. Return chicken to pan with tomato and stock.

Step 2

Transfer mixture to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker to low. Cook for 6 hours or until chicken is tender. Stir in yoghurt, nuts and chickpeas. Cook, covered, for 15 minutes or until heated through.

Step 3

Serve curry with coriander, rice and lime halves.