For the chicken
1.5kg free-range chicken
1 tbsp sea salt
10 whole black peppercorns
For the sauce
1 tbsp vegetable oil
1 tbsp curry powder
1/4tsp asafoetida (hing) powder
1 tbsp tomato purée
85ml red wine
1 bay leaf
salt and freshly ground black pepper
2 slices lemon
squeeze of lemon juice
425ml good-quality mayonnaise
2 tbsp smooth sweet orange marmalade
3 tbsp whipped cream
1 tbsp roughly chopped coriander
1 tbsp toasted sliced almonds
Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the salt and peppercorns.
Bring to the boil and simmer for 30 minutes, turning the chicken once.
Cover with a lid and switch off the heat. Leave for one hour then remove the chicken.
Allow to cool completely and tear the chicken from the bones into rough pieces.
For the sauce:
Heat the oil in a pan over a medium heat.
Add the curry and asafoetida powder and cook for a further two minutes, stirring well.
Add the tomato purée, wine, water and bay leaf.
Bring the mixture to the boil.
Season with salt and freshly ground black pepper and add the lemon slices and lemon juice to taste.
Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes.
Strain the sauce through a fine meshed sieve and set aside to cool.
Gradually fold in the mayonnaise and sweet smooth orange marmalade, to taste.
Add more lemon juice to taste
Fold in the whipped cream.
Stir the chicken pieces into the sauce and garnish with the chopped coriander and toasted sliced almonds.