Heat the oil in a large frying pan over medium-low heat. Reduce the heat to low, add the onion, bay leaf and curry powder and sautee for 3-4 mins. If it starts to stick add a splash of the chicken stock.
Add the tomato paste, chicken stock, water and lemon juice. Bring to the boil, reduce the heat and allow to simmer for a couple of minutes, until slightly reduced. Allow to cool.
In a large mixing bowl add the prepared sauce, mayonaise, yoghurt, chopped apricots and stir together.
Add the cooked chicken and gently mix until combined.
CURRY POWDER - Curry powders can vary greatly. I used a mild curry powder. You may have to adjust amounts depending on the curry powder used and how used to the spices your children are. MAKE IT SMOOTH - If you don't like "bits" in your sauce. Blend the prepared sauce, with the apricots, before mixing with the mayo and yoghurt. CHICKEN - Use leftover chicken or cook chicken your prefered way. Cut into small chunks or shred. Note that shredded chicken can soak up a lot of the sauce making it less “saucy” and sometimes claggy. Chunks are better if making in advance. STORAGE - Store in an airtight container and refrigerate for up to two days. Nutritional information is a ROUGH guide only, calculated using an online nutriton calculator.