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
  1. 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.
  2. 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.
  3. Spread a thick, even layer of chicken salad onto 6 bread slices. Top each with another bread slice.
  4. 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.
  5. 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."
Recipe by TeaTime Magazine at https://teatimemagazine.com/curried-chicken-salad-tea-sandwiches/