1/3 cup butter or margarine
2 tablespoons instant minced onion
1 stalk celery, chopped
1 tart apple, peeled and diced
5 tablespoons flour
1 tablespoon curry powder
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
2 teaspoons seasoned salt
1 bay leaf
3 whole cloves
4 teaspoons chicken-flavor base
2 1/2 cups hot water
4 cups cooked chicken, cut into bite-size pieces
1/4 cup milk or cream
2 tablespoons chopped chutney
3 papayas

In a 3-quart saucepan melt butter; add onion, celery and apple and cook about 10 minutes, stirring occasionally. Mix together flour, curry powder, garlic powder, dry mustard and seasoned salt; stir into apple mixture along with bay leaf and cloves.

Dissolve flavor base in water and stir into apple mixture; cook, stirring, until sauce thickens. Reduce heat and simmer 30 minutes.

Add chicken, cream and chutney and cook 5 minutes longer. Cut 3 papayas in half. Carefully remove seeds, being sure not to leave one. Fill papaya halves with curried chicken. Arrange in baking dish and bake at 350 degrees F for 25 minutes. Serve with rice and chutney.