The marvelous combination of mango chutney, toasted walnuts, golden raisins, and fresh herbs and spices gives a refreshingly robust taste to a teatime staple. Pictured (bottom right) with our Mint-Lavender-Cucumber Sandwiches and Roast Beef, Cheddar, and Watercress Sandwiches.
Curried Chicken Salad Tea Sandwiches
Serves: 18
Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped yellow onion
- ⅓ cup mango chutney*
- ¼ cup tomato purée
- ¼ cup water
- 2 tablespoons curry powder
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- ½ cup heavy whipping cream
- 3 cups finely chopped roast chicken
- ½ cup chopped toasted walnuts
- 3 tablespoons chopped golden raisins
- 2 tablespoons finely chopped green onion tops
- 2 tablespoons finely chopped fresh parsley
- 12 slices brioche sandwich bread
Instructions
- In a medium sauté pan, melt butter over medium heat. Add onion; cook, stirring occasionally, until tender and translucent, approximately 5 minutes. Add chutney, tomato purée, ¼ cup water, curry powder, vinegar, lemon juice, salt, pepper, and bay leaf, stirring to combine. Bring mixture to a simmer. Simmer, stirring occasionally, until sauce thickens, 8 to 10 minutes.
- Transfer sauce to a heatproof bowl. Add cream, stirring to combine. Let cool completely. Discard bay leaf. Add chicken, walnuts, raisins, green onion, and parsley, stirring to combine.
- Spread a thick, even layer of chicken salad onto 6 bread slices. Top each with another bread slice.
- Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 (approximately 3x11 ½-inch) rectangular sandwiches.
- Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve.
Notes
*We used "Major Grey’s Chutney."
