4 chicken breasts, skinned and boned
Salt and freshly ground pepper
1 tbsp. curry powder
2 tbsp. butter with a few drops oil
2 tbsp. finely chopped shallots
1 c. chicken broth
3 tbsp. finely chopped almonds
1 tsp. cornstarch
1/4 c. heavy cream
Finely chopped fresh parsley

Cut the chicken in half and then in about 1 inch strips. Season with salt and pepper and the curry powder. In a heavy skillet melt the butter and oil until hot. Add the chicken and shallots and saute both until lightly brown. Pour the chicken broth and the finely chopped almonds over it. Bring to a boil, reduce heat and simmer for 25 minutes.

Mix the cornstarch with the cream and pour it over the chicken and bring to a boil. Serve in an oval copper pan with some finely chopped parsley sprinkled over it.

Serve with white rice which has been cooked in chicken broth instead of water. Serve with the condiments around it.

Chutney - kumquats - shredded coconut - banana slices - chopped green pepper - peanuts - slivered almonds.