Begin by poaching the chicken. Season the chicken on both sides with 2 teaspoons salt, then place in a single layer in a large pot. Add the garlic cloves and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then turn off heat and cover. Let sit for 10-15 minutes or until the chicken reaches an internal temperature of 165℉. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute.
Add the curry powder and cook, stirring, until fragrant, about 30 seconds.
Pour in the red wine, water, mango chutney, lemon juice, and remaining bay leaf and cook until slightly reduced, about 5 minutes.
Remove from the heat and allow to cool. Remove bay leaf.
Combine the mayonnaise and sour cream in a medium bowl. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce.
Finish the salad by gently mixing in the cilantro or garnishing with cilantro if desired.