1/4 c. slivered almonds, blanched
1/4 c. (1/2 stick) butter
1/2 c. onion, chopped
1/2 c. celery, chopped
1 tbsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
1 c. chicken broth
1/2 c. seedless raisins
1 (8 oz.) can tomato sauce
1 c. (1/2 pt.) sour cream (room temperature)
1 tsp. Worcestershire sauce
3 to 4 c. chicken, cooked, skinned, boned & chunked

On medium heat, saute almonds in butter until golden. Add onion and celery. Cook until onion is transparent. Add curry powder, salt and pepper. Cook 1 minute. Stir in flour. Cook 1 minute. Add broth and cook, stirring constantly, until sauce thickens. Mix in raisins, tomato sauce and Worcestershire sauce.

In separate bowl, combine cooled, cooked chicken and room temperature sour cream. Gradually add a little sauce to chicken and sour cream, stirring as you add. (This is important to bring sour cream to warm temperature slowly to avoid curdling.) Return the contents of bowl to original cooking pan and heat gently to serving temperature. Serve with hot rice and condiments, such as chutney, coconut, raisins. Makes 4 to 6 servings.