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.