1 can "Worthington chicken"
1 tbsp. curry powder
2 tbsp. butter
2 tbsp. finely chopped shallots
1 c. McKay's chicken broth
3 tbsp. finely chopped almonds
1 tsp. cornstarch
1/4 c. honey cream
Fresh parsley

Cut chicken in 1 inch strips. Season with curry powder. In heavy skillet melt butter. Saute chicken and shallots. Pour broth and chopped almonds over chicken. Bring to a boil, reduce heat and simmer 25 minutes.

Mix cornstarch with the cream. Pour over chicken and bring to a boil. Stir until thickened.

Serve with rice and following accompaniments:

Chutney
Shredded coconut
Banana chips
Finely chopped bell pepper
Peanuts
Slivered almonds