Tea parties or not, these are good anytime. The curry butter is optional, but it does keep the bread from becoming soggy and also gives more curry flavor. I dare say these are a favorite at any tea party I’ve ever thrown.
CURRY CHICKEN TEA SANDWICHES
wheat bread
sliced almonds
For Curry Chicken:
2 cups finely chopped cooked chicken
1 1/2 tsp curry powder
1/4 cup currants
salt and pepper to taste
mayo, enough to make moist and spreadable
For Curry Butter:
1/2 cup butter, softened
2 tsp curry powder
salt to taste (if using unsalted butter)
Make curry butter: Combine butter with curry and salt if using. Mix until well combined and soft.
Make curry chicken spread: Combine everything in a medium bowl until well combined.
Spread bread of choice with a thin layer of curry butter. (I like wheat best with this spread).
Generously spread curry chicken spread on one slice and top with another slice of bread, cut off crusts and into triangles or fingers.
Spread curry butter on ends and press sliced almonds into butter.
Ingredients
- wheat bread
- sliced almonds
For Curry Chicken:
- 2 cups finely chopped cooked chicken
- 1 1/2 tsp curry powder
- 1/4 cup currants
- salt and pepper to taste
- mayo, enough to make moist and spreadable
For Curry Butter:
- 1/2 cup butter, softened
- 2 tsp curry powder
- salt to taste (if using unsalted butter)
Instructions
Make curry butter: Combine butter with curry and salt if using. Mix until well combined and soft.
Make curry chicken spread: Combine everything in a medium bowl until well combined.
- Spread bread of choice with a thin layer of curry butter. (I like wheat best with this spread).
- Generously spread curry chicken spread on one slice and top with another slice of bread, cut off crusts and into triangles or fingers.
- Spread curry butter on ends and press sliced almonds into butter.
