Preheat the oven to 200C/400F/Gas 6.
For the seared poussin, rub the poussin breast and legs with a little of the olive oil, salt and freshly ground black pepper and curry powder.
Heat an ovenproof pan over a medium heat, add a dash of olive oil and place the poussin into the pan skin-side down. Fry for five minutes, or until golden-brown, then turn over.
Place in the oven and roast for 6-8 minutes, or until the poussin is golden-brown and completely cooked through - check that the juices run clear when pierced with a skewer. Remove from the oven and keep warm.
For the sweet pepper marmalade, heat the olive oil in a frying pan, add the red pepper and fry over a low heat for five minutes, or until softened. Add the garlic and fry for one minute. Add the red wine vinegar, sugar, ketchup and a splash of boiling water and simmer for 7-8 minutes, until reduced and sticky.
To serve, spoon the marmalade onto a serving plate and top with the seared chicken. Garnish with chopped parsley and serve.