Put the chicken into a large, shallow saucepan and add the stock, bay leaf, peppercorns, parsley stalks, thyme and lemon slice. Bring to the boil, reduce the heat, cover and simmer on very low heat for about 20 minutes, or until tender. Remove the saucepan from the heat and allow the chicken to cool in the stock.
Meanwhile, to make the sauce, heat the oil in a saucepan, add the onion and cook gently for 7–10 minutes, or until softened but not browned. Mix in the curry powder and cook for 1 minute. Stir in the tomato paste, water, wine, some salt and pepper, the jam and the lemon slice and juice and simmer for a further 8 minutes. Remove from the heat and discard the lemon slice. Pass the sauce through a nylon sieve into a bowl, pushing through as much as possible with a wooden spoon. Cover and leave to cool.
Lightly whip the cream and stir it into the cold curry sauce with the mayonnaise to make a thin coating sauce. Drain the cold chicken breasts and slice them thickly. Add the sliced chicken to the curried mayonnaise and mix together lightly.
Spoon the mixture into a serving dish, garnish with the coriander or watercress and serve with a rice salad.
Altered ingredient amounts.
I made this for lunch to share with some friends, instead of cooking the chicken i bought a cooked one to save save time. (more time to chat with freinds) then just followed the steps for the sauce. - 24 Oct 2009