Chicken Curry Tea Sandwich Recipe

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Chicken Curry Tea Sandwich

Ashley Bateman

By
@Melodyep

Making Sandwiches Ahead of Time:

If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.


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Rating:

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Serves:

8 whole sandwiches or 16 halves or 32 fourths

Ingredients

2
cooked whole chicken breasts, finely chopped
1/4 c
finely-chopped nuts
4
celery stalks, finely chopped
salt to taste
mayonnaise (just enough to moisten)
curry powder or paste to taste
16 slice
best-quality white bread*
1/2 c
unsalted butter, room temperature

* CHOOSE THE BEST-QUALITY WHITE OR WHEAT BREAD AS POSSIBLE. NEVER SERVE END SLICES. FREEZING THE BREAD BEFORE CUTTING AND THEN SPREADING MAKES FOR EASIER HANDLING.

Directions Step-By-Step

1
In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).
2
Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
3
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

About this Recipe

Course/Dish: Other Appetizers