Coronation Chicken

To Make Chicken Place the chicken, chicken stock wine, carrot , bouquet garni, onion, salt and peppercorns ina roasting pan, cover with wet grease-proof paper and poach in the oven at 180 C (350 F) for about 1 1/2 hours or until tender. Allow chicken to cool in the liquid. Joint the birds and carefully remove bones and skin. Break the meat into good bite size pieces and keep aside in a mixing bowl. Return the skin and bones to the pan, add 1 cup water and bring to the boil to extract all the flavour. Strain and use stock to make the sauce. To Make Sauce Heat the oil, add the onion and saute gently for 3-4 minutes. Add the curry powder. Saute for another 1-2 minutes. Add the tomato puree, wine, stock and bay leaf. Bring to the boil, add lemon rind, lemon juice, salt, pepper and apricot jam. Simmer with the pan uncovered for 10 minutes. Strain and cool. Gradually add the cool sauce to the mayonnaise. Fold the whipped cream lightly into the sauce. Pour 2/3 of the sauce over the chicken in the mixing bowl and refrigerate both the chicken and the remaining sauce until required. Arrange the chicken on a serving platter and top with the remaining sauce. Serve with a rice salad (rice, green peas, chopped tomato and diced cucumber in a French dressing)