Chicken curry Tea sandwiches


Chicken curry Tea sandwiches

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cooked whole chicken breasts, finely chopped 
¼ cup finely chopped nuts

  • 4

    celery stalks, finely chopped

  • Salt to taste

  • Mayonnaise (enough to moisten)

  • Curry powder or paste to taste 
16 slices best-quality white bread*

  • ½

    cup 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.


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). 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. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.


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