Curried chicken salad on nan Recipe - Los Angeles Times

Ingredients

• 2 whole chicken legs, about 1 3/4 pounds
• 4 cups chicken stock
• 1/4 cup chopped lemon grass
• 8 ounces low-fat plain yogurt
• 2 teaspoons chopped lime zest
• 2 teaspoons fresh lime juice
• 1 teaspoon curry powder
• 1/4 cup sliced green onions
• 1/4 cup diced red bell pepper
• 1/4 cup diced celery
• 2 tablespoons chopped cilantro plus 8 whole sprigs
• 1 teaspoon salt
• 4 pieces nan
• 1/4 cup chopped salted peanuts
• 1 lime cut into wedges for garnish