In a Dutch oven or massive inventory pot, mix the hen items with a halved, unpeeled onion, a cinnamon stick, black peppercorns, kosher salt and bay leaves. Fill the pot with water to cowl every thing by about 1 inch. 

Carry the pot to a simmer over medium warmth and let simmer, uncovered, for about 45 minutes, till the hen is cooked by. Let the hen cool within the broth for about half-hour. Then use tongs to switch the hen to a slicing board to let it cool sufficient to deal with. 

Whereas the hen is cooling, you’ll be able to prep and collect the remainder of the elements. We now have mayonnaise, bitter cream, lemon juice, diced dried apricots, madras curry powder, mango chutney, sliced scallion, chopped cilantro, and toasted sliced almonds. 

To toast the almonds, merely toast them in a dry nonstick pan over low warmth till they develop a golden shade. 

Pull the pores and skin off the cooled hen and take the meat from the bones. Then shred or minimize the hen into bitesize items. 

In a big bowl, whisk collectively the mayo, bitter cream, lemon juice, mango chutney, curry powder and diced dried apricots.

Subsequent, swap to a silicone spatula and fold within the shredded hen. 

Then fold within the sliced scallion and chopped cilantro. 

Give it style and regulate seasoning by including extra kosher salt, black pepper and extra curry powder – to style. You can even add extra chutney or lemon juice, to style. If it’s too dry, add extra mayo. 

After you have the seasoning dialed in to your liking, fold within the toasted almond slices.

Serve by itself, with crackers or as a sandwich together with your favourite bread.

To avoid wasting your hen inventory, pressure the broth by a superb mesh sieve right into a container or containers, cowl and refrigerate or freeze.