3 small melons, cut in half & seeded (drain upside down on towel)

Chicken filling:

2 cups cubed, cooked chicken
1/2 cup diced celery
1 apple (tart) cored, chopped
1 tablespoon green onion, finely chopped
1 tablespoon capers, drained
2/3 cup Oregon hazelnuts, roasted & coarsely chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons curry powder
currants for garnish

Combine first six ingredients, except apples. Mix mayonnaise, sour cream
and curry together and stir into chicken mixture. Cover and refrigerate 4
hours or overnight. Add chopped apples that have been dipped in lemon
juice and water. Fill cavity of melons. Garnish with sprinkle of currants
over top.