1. Remove the flesh from the Chicken and cut into small pieces. In a small saucepan, heat the oil, add the Onion and cook for about 3 minutes, until softened. Add the curry paste, tomato purée, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool. 3. Garnish with watercress to serve.