Preheat the oven to 200°C.
Rub the poussin breast and legs with olive oil, salt, pepper, and curry powder.
Heat an ovenproof pan over medium heat and add olive oil.
Fry the poussin skin-side down for five minutes until golden-brown, then turn over.
Roast the poussin in the oven for 6 to 8 minutes until cooked through.
Remove the chicken from the oven and keep it warm.
Heat olive oil in a frying pan and fry the sliced red pepper for five minutes.
Add the garlic and fry for one minute.
Add red wine vinegar, sugar, ketchup, and boiling water and simmer for 8 minutes until sticky.
Spoon the marmalade onto a plate and top with the chicken and parsley.