Preheat oven to 350°F. Lay out chicken on a lightly oiled sheet tray and season with salt & pepper. Bake for 25-30 minutes until internal temperature (taken with an instant read thermometer) reads 165°F. Set aside until cool enough to handle and then dice into small cubes. Place almonds on sheet tray and toast in oven 5-7 minutes (be sure not to burn) and then set aside.
Place curry powder in a small dry sauté pan and cook over medium heat until curry becomes fragrant and turns golden. Combine chicken, celery & almonds. In a separate bowl, whisk together mayonnaise with curry, chutney, spices, salt and pepper and then combine all ingredients in a large bowl. Adjust seasonings to taste.
