Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, stirring for 5 minutes or until browned. Transfer to a bowl. Add onion, garlic, ginger and curry powder. Cook, stirring, for 4 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Return chicken to pan with tomato, soaked chick peas and stock.
Transfer mixture to the bowl of a 5L slow-cooker. Cover. Turn slow-cooker to low. Cook for 8 hours or until chicken and chick peas are tender. Stir in yoghurt and nuts. Cooked, covered, for 15 minutes or until heated through.
Serve with coriander, rice and lime halves.