Chicken Indienne

The curry gives this chicken molded salad its Indian heritage.

2 envelopes unflavored gelatin
1 tablespoon sugar
1 teaspoon curry powder
3 1/2 cups canned chicken broth
2 tablespoons lemon juice
1/3 cup chutney(from a 6 ounce bottle), finely chopped
4 cups diced cooked chicken
1 cup chopped celery

Procedure:
1. Soften gelatin with sugar and curry powder in 1 cup of the broth in a medium-size saucepan; heat, stirring constantly, just until gelatin dissolves; remove from heat. Stir in remaining 2 1/2 cups broth.
2. Measure 1/2 cup of the gelatin mixture into a small bowl; set aside for next step.Stir lemon juice into remaining gelatin in a saucepan. Chill about 50 minutes or until as thick as unbeaten egg white.
3. Stir chutney into gelatin in small bowl; pour into a 6 cup mold; chill about 30 minutes or just until sticky-firm.
4. Fold chicken and celery into thickened gelatin in saucepan; spoon over sticky-firm chutney layer in mold. Chill several hours, or overnight, until firm.
5. To unmold, run a sharp-tip thin blade knife around top of mold, then dipr very quickly in and out of a pan of hot water. Cover mold with serving plate; turn upside down; gently lift off mold. Garnish with leaves of Belgian endive, halved seedless grapes and flaked coconut, if you wish.