IN a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating until mixture is smooth and shiny.
DROP by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425 F for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375 F.
IN a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs: replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.