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Cut the poached chicken into small pieces. Set aside to cool. (*Or shred a Rotisserie chicken).
In a small saucepan, heat the oil, add the onion and cook for about three minutes, until softened.
Add the curry paste, tomato purée, wine, bay leaf and lemon juice into the saucepan, and simmer uncovered for about 10 minutes until well reduced.
Remove the bay leaf, and leave the sauce to cool.
Purée the chopped apricot halves in a blender, or food processor, or chop finely.
Mix the cooled sauce into the mayonnaise, along with the apricot purée.
Whip the cream to stiff peaks and fold into the curry mixture.
Season with a bit of salt and pepper, adding a little extra lemon juice if necessary.
Fold in the chicken pieces, garnish with watercress and serve.