Step 1

Half-fill a tall pot with water, then add chicken breasts, peppercorns, and bay leaves. Bring the water to a boil, then reduce the heat and simmer for 8-10 minutes or until the chicken is tender.

Step 2

Remove the chicken from the pot and cover it loosely with foil. Allow to cool, then cut or shred the meat and set aside.

Step 3

For the coronation sauce, heat the olive oil in a saucepan or skillet over medium heat. Add the diced onion and cook for 5 minutes until the onions are translucent and soft.

Step 4

Stir in the tomato paste and cook for about 1 minute. Add the curry powder, and stir until blended.

Step 5

Mix 1/4 cup of water, red wine, lemon juice, mango chutney, and the bay leaf into the tomato paste. Add more water as needed.

Step 6

Cook the mixture until the sauce reduces by half - about 5 minutes. Once reduced (thickened), remove the pan from heat and leave it to cool to room temperature. To speed this up, pour the sauce into a glass bowl.

Step 7

When the sauce and chicken are both cold, mix the mayonnaise and sour cream in a bowl. Then blend that into the curry mixture and stir until well combined.

Step 8

Mix the chicken into the sauce, stirring until well coated. Then add the sliced almonds and chopped apricots and stir again until well blended.

Step 9

Garnish with freshly chopped cilantro, and enjoy!