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Place the chicken breasts in a saucepan and cover them with cold water. Add the bay leaf and peppercorns for flavour. Bring everything slowly to a gentle simmer and cook for 15–20 minutes, until the chicken is cooked through and tender.
Lift the chicken from the pan and allow it to cool completely. Once cooled, shred it into small pieces using your fingers or two forks. The pieces should be bite-sized and easy to mix with the sauce
In a large bowl, whisk the mayonnaise, crème fraîche, curry powder, apricot jam, tomato purée, and lemon juice until the mixture is smooth and evenly coloured. The sauce should be creamy with a delicate curry aroma.
Add the shredded chicken to the bowl along with the chopped dried apricots, sliced spring onions, and fresh coriander. Fold everything together gently so the chicken stays in tender pieces. Adjust the seasoning with salt and black pepper.
For the best flavour, let the Coronation Chicken rest in the fridge for at least 30 minutes. This allows the flavours to fully develop and blend.