Melt butter in a medium saucepan over medium-high heat.

Add mushrooms to the melted butter and saute until they begin to soften.

Whisk in flour and curry powder to create a roux.

Gradually add chicken broth, whisking continuously to ensure a smooth sauce.

Cook, stirring occasionally, until the sauce thickens and bubbles.

Stir in golden raisins and cooked turkey or chicken.

Heat through and serve hot over rice.

Garnish with toasted slivered or sliced almonds before serving.