Place the EVOO in a saucepan. Add the shallot and garlic and cook until translucent.
Add the ginger, lemongrass and curry and cook for 1 minute.
Add the brandy and reduce until almost dry.
Add the tomato, apple and orange juice.
Cook until the apple is soft, about 5 minutes.
Add the Chicken stock and bay leaf.
Simmer until the liquid is reduced by half.
Add the cream and coconut milk and reduce on low heat by about ⅓ of the volume. The mixture should be very thick.
Place the mixture in a blender and blend until smooth.
Strain through a fine mess sieve into a bowl.
The sauce should be thick. Once cooled you can put this in a pastry bag or just spoon it onto the chicken.