Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Pour in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
Once the sauce is ready, you can fold in the remaining ingredients. In a large bowl mix together the prepared sauce with the mayonnaise, chopped apricots and crème fraîche.Add in the chicken breast chunks, optional almond flakes, and mix gently all the ingredients together.
