Curried Chicken-Oregon Hazelnut Salad in Melon Shell - serve 6

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 tbsp green onion, finely chopped
1 tbsp capers, drained
2/3 oregon hazelnuts, roasted & coarsely chopped
1/2 cup mayonnaise
2 tbsp sour cream
2 tsp 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.