Ingredients

• 2 chicken breasts
• 50g fresh white breadcrumbs
• 200ml whole milk
• 2-3 tbsp olive oil or vegetable oil
• 1 large onion
• chopped
• 3 cloves garlic
• chopped
• 1 large mild green chilli
• seeds removed
• finely chopped
• 1 tsp paprika
• ¼ tsp turmeric
• salt and freshly ground black pepper
• 35g ground walnuts
• 20g grated parmesan

Directions

• Place the chicken in a saucepan
• add just enough boiling water to cover
• then bring to the boil and simmer for 8-10 minutes
• or until opaque and cooked through. Remove from the water and set aside on a plate to cool
• reserve the cooking liquor. When cool enough to handle
• shred the chicken.
• Meanwhile
• soak the breadcrumbs in the milk.
• Heat the oil in a large frying pan over a medium-high heat and fry the onion for 7-8 minutes
• or until softened and golden. Add the garlic and chilli and fry for a further minute until fragrant. Stir in the paprika
• turmeric and seasoning and fry for a minute
• adding a little more oil if the mixture looks dry.
• Add the shredded chicken and stir to coat in the spices for a minute
• then pour in the soaked breadcrumbs and milk. Add 200ml of the reserved stock
• bring to a boil then lower the heat and simmer gently for five minutes. Stir in the nuts and simmer for a further 5 minutes
• or until the sauce is rich and creamy
• adding a little more stock if it gets too thick.
• Stir in the parmesan
• season to taste with salt and freshly ground black pepper.