Put the chicken in a large pan along with the peppercorns, carrot and bouquet garni, and fill with cold water until covered. Bring to the boil, then cover and simmer for around an hour and half, until thoroughly cooked. Remove from the pan and leave to cool.
Curry sauce
Heat the oil in a saucepan. peel and finely chop the onion and fry until soft. Add curry powder and cook for a further few minutes, to bring out the flavour. Stir in the red wine, tomato puree lemon juice. and water. Bring to a simmer and cook for around 5 minutes. Draw off the heat and let cool.
Put apricots, curry sauce, and mayonnaise in a blender, then stir in the yoghurt.
Cut the chicken into manageable pieces then stir in the curry mixture. Leave in the fridge for an hour or so for the chicken to absorb the flavours.