Chicken Curry in Papaya 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.