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Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones.
Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1–2 minutes.
Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5–10 minutes. Strain and cool.
Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.
Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.