Heat the chicken stock, chicken, onions, carrot, celery, garlic and herbs in a large saucepan until it starts boiling.

Reduce the heat and simmer for an hour or more until the chicken is cooked through.

Allow the chicken to cool, removing it from the pan.

Remove the chicken skin and cut the chicken into small pieces.

Prepare the sauce. Heat the jam and curry powder in a small saucepan and set aside to cool when the jam is melted. Combine with the mayonnaise, fresh cream, tomato puree, lemon zest and juice and mix together

Combine the chicken with the sauce, spring onion, and seasoning with salt and pepper. Add half of the grapes and put on a serving platter. Garnish with the remaining grapes and rocket leaves.

Keep in the refrigerator for up to three days and serve with salad, wraps, rolls and omelets.