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, and the curry mixture keeps well for a few days covered in the refrigerator.

Chicken Curry Sandwiches

INGREDIENTS

• 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)

DIRECTIONS

1. Gently combine all ingredients.
2. Let mixture sit for a few hours for flavors to develop.
3. Spread onto choice of bread and enjoy (since I usually serve this filling in crustless finger sandwiches I usually use a bakery white bread, but the picture is on cracked whole wheat bread)

Makes enough filling for 4 good sized sandwiches or 12 finger sandwiches.