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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.
Remove the chicken from the pot and cover it loosely with foil. Allow to cool, then cut or shred the meat and set aside.
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.
Stir in the tomato paste and cook for about 1 minute. Add the curry powder, and stir until blended.
Mix ¼ cup of water, red wine, lemon juice, mango chutney, and the bay leaf into the tomato paste. Add more water as needed.
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.
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.
Mix the chicken into the sauce, stirring until well coated. Then add the sliced almonds and chopped apricots and stir again until well blended.
Garnish with freshly chopped cilantro, and enjoy!