Coronation Chicken

1. Poach the chicken breasts in gently simmering salted water for about 15 minutes until cooked through and the internal temperature reaches 74C (165F), then lift out and leave to cool before tearing or cutting into bite-sized pieces.
2. Finely chop the onion and soften it in the vegetable oil over medium heat for 5 minutes, then stir in the curry paste and tomato purée and cook for 1 to 2 minutes until fragrant.
3. Pour in the red wine, add the bay leaf and a squeeze of lemon juice, then simmer for about 5 minutes until the liquid reduces and thickens into a paste.
4. Remove the bay leaf and let the curry mixture cool completely, as adding it warm would thin the dressing.
5. Stir the cooled curry mixture into the mayonnaise along with the apricot jam until you have a smooth, glossy sauce, then season with salt, pepper and more lemon juice to taste.
6. Fold the cooked chicken through the sauce until every piece is well coated, then cover and chill for at least 30 minutes to let the flavours mingle.
7. Toast the flaked almonds in a dry pan until golden, scatter them over the coronation chicken just before serving, and serve chilled with rice or in sandwiches.

You'll use: Pan · Saucepan