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1. Preheat oven to 350 degrees.
2. Rub the chicken breasts with 1 tbsp. of the curry powder,
place them on a lightly greased baking sheet and roast until a
meat thermometer registers 125 to 160 degrees in the thickest
part, or until the juices run clear. Let the chicken cool.
3. Meanwhile, in a large mixing bowl, combine the remaining 1
tbsp. curry powder with the apricot jam, sour cream and
mayonnaise.
4. When the chicken is cool, cut into ½ inch cubes. Add the
chicken, celery, and onion to the bowl and stir well. Season to
taste with chicken and pepper. (Any unused curried chicken
recipe can be covered and refrigerated for up to 5 days.)
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