Place chicken, water, spring onions, garlic, salt, and peppercorns into a lidded saucepan.
Simmer for 30 minutes, turn chicken, then let sit covered off the heat for 1 hour.
Remove chicken, cool completely, and tear the meat into rough pieces.
Sauté chopped onion in oil, add curry powder, and cook for 2 minutes.
Stir in tomato purée, wine, 150ml water, and bay leaf.
Season with salt, pepper, sugar, lemon slices, and juice, then simmer for 5-10 minutes.
Strain the sauce through a fine sieve and allow it to cool.
Fold in mayonnaise, apricot purée, and extra lemon juice to taste.
Gently fold in the whipped cream.
Pour sauce over chicken, garnish with coriander, and serve with rice.