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Category: Poultry, Sandwiches
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Chicken Curry finger sandwiches have been a staple at my English Teas for decades. I don’t remember where I found the recipe, but it’s a keeper. The curry mixture keeps well in the refrigerator, covered, for a few days.
Chicken Curry Sandwiches
- 2 cups cooked and finely diced chicken
- 2 hard boiled eggs, cooled, peeled and diced
- ½ to 1 cup mayonnaise (personal preference, I try not to use more than ½ cup)
- ¾ cup finely diced celery
- ¼ cup finely diced green onions
- 1 teaspoon fresh lemon juice
- ½ to 1 teaspoon salt, to taste
- 1 to 2 tablespoons curry powder (taste and add more if needed, depends on the brand of curry powder used)
- Gently combine all ingredients.
- Let mixture sit for a few hours for flavors to develop.
- Spread onto choice of bread and enjoy (since I usually serve this filling in crustless finger sandwiches I usually use a bakery white bread)
Makes enough filling for 4 good sized sandwiches or 12 finger sandwiches.