Curried Chicken Tea Sandwiches
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Curried Chicken Tea Sandwiches are a favorite savory selection for our tea parties and is requested often. I first served it at our youngest daughter’s bridal shower tea party and have been making it ever since.
(Recipe modified with new photos on 4/6/23.)
Tea parties are such fun to plan. My tea party planning really spun into overdrive when we were planning our youngest daughter’s bridal shower. We wanted to host an authentic English Tea, complete with four courses that we would serve to our guests. We planned three types of sandwiches and Curried Chicken was one of our choices along with Egg Salad and Smoked Salmon.
Now, I really must confess that the savory section of a tea party is my absolute favorite. Yes, I enjoy the scones and the little sweet treats, but what I tend to go back for seconds (or thirds) are the tea sandwiches and savories. The same goes for my daughters. We giggle about it, and always make plenty when we prepare the sandwiches. Their husbands agree and always enjoy taking home leftovers.
I always try to offer at least two or three sandwich selections, and we love them all. When offering multiple choices, it’s sometimes fun to alter the shapes of the sandwiches, cutting them in triangles, oblong fingers, squares, or even cookie cutter shapes, such as Teddy Bears, Hearts, or Christmas Trees!
Depending on the menu (or my mood), I sometimes opt for a sweeter chicken salad, and that’s fine. This Curried Chicken salad has no sweetness to it.
More Tea Sandwiches to Consider
- Classic Chicken Salad Spread (this one is sweet)
- Egg Salad Tea Sandwiches
- Smoked Salmon Mousse Sandwiches
- Chicken Salad Croissant Sandwiches
Ingredients for Curried Chicken Tea Sandwiches
(See the full recipe at the bottom of this post.)
- chicken breasts (cooked and finely ground)
- celery
- mayonnaise
- minced onion
- freshly grated ginger
- ground curry powder
- paprika
- kosher salt
- freshly ground black pepper
- thinly sliced wheat bread (like Pepperidge Farm Thin Sliced)
- butter
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Santoku knife and cutting board, thinly slice the celery. Mince the onion. Set aside until ready to use.
Grate ginger root with a fine-edged grater.
In a medium saucepan, cook the chicken breasts in boiling water on medium heat, about 15-20 minutes, until cooked but still tender.
For this recipe I like to use chicken breasts rather than chicken thighs.
Place pieces of chicken in a food processor and process for 30-60 seconds until finely ground.
Once the chicken is cooked, you may shred it with a fork, or I like to finely chop mine in a food processor. The end measurement should result in at least 3 cups of ground chicken after it has been shredded in the food processor.
In a large bowl, combine the ground chicken, sliced celery, mayonnaise, minced onion, freshly grated ginger, curry powder, paprika, kosher salt and freshly ground black pepper.
Mix until everything is incorporated. At this point, you may place the chicken in a covered container and refrigerate until ready to use.
Assemble the Sandwiches
When ready to assemble the sandwiches, spread butter on thin slices of wheat bread. It works best if the bread is frozen.
To assemble the sandwiches, I like to lay the buttered bread slices on a baking sheet lined with waxed paper, with the butter sides face up.
Spread the chicken mixture on five of the bread slices. Top with the remaining buttered bread slices.
You may use any bread that you like, but I like to serve my tea sandwiches on thinly slides pieces, if possible. Pepperidge Farm carries very thin sliced bread in white and wheat, if you can find it at your grocery store.
Using a sharp knife or bench knife, trim off crust, if desired. From there, cut sandwiches into triangle halves or quarters, or slice into finger thirds. If desired, garnish sandwiches with sprigs of parsley, or curls of carrots or cucumber.
If I’m hosting a small tea party for our daughters in our home, I will often refrain from cutting off the sandwich crusts. It just seems rather wasteful, and my daughters don’t mind. You be the judge. It’s your party!
This recipe will make 10-20 tea sandwiches and will serve 10-15 people.
Curried Chicken Tea Sandwiches are easy to make AND so very tasty. The recipe is often requested at tea parties!
See more Tea Party Recipes Here. Browse Sandwich Recipes Here. View Chicken Recipes Here.
Curried Chicken Tea Sandwiches
Ingredients
- 3 medium chicken breasts cooked and shredded
- 3 stalks celery finely diced
- 1 cup mayonnaise
- 3 tablespoons onion minced
- 1 tablespoon ginger freshly grated
- 2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 slices thin wheat bread Pepperidge Farm Thin Sliced
- 1/3 cup butter room temperature
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a Santoku knife and cutting board, thinly slice the celery. Mince the onion. Set aside until ready to use.
- Grate fresh ginger root with a fine-edge grater.
- In a medium saucepan, cook the chicken breasts in boiling water on medium heat, about 15-20 minutes, until cooked but still tender.
- Place pieces of chicken in a food processor and process for 30-60 seconds until finely ground.Once the chicken is cooked, you may shred it with a fork, or I like to finely chop mine in a food processor. The end measurement should result in at least 3 cups of ground chicken after it has been shredded in the food processor.
- In a large bowl, combine the ground chicken, sliced celery, mayonnaise, minced onion, freshly grated ginger, curry powder, paprika, kosher salt and freshly ground black pepper. Mix until everything is incorporated. At this point, you may place the chicken in a covered container and refrigerate for at least 2 hours to allow the flavors to meld.
Assemble the Tea Sandwiches
- When ready to assemble the sandwiches, spread butter on the thin slices of wheat bread. Frozen bread works best.To assemble the sandwiches, I like to lay the buttered bread slices on a baking sheet lined with waxed paper, with the butter sides face up.Spread the chicken mixture on five of the bread slices. Top with the remaining buttered bread slices.
- Using a sharp knife or bench knife, trim off crust, if desired. From there, cut sandwiches into triangle halves or quarters, or into finger thirds. If desired, garnish sandwiches with sprigs of parsley, or curls of carrots or cucumber.This recipe will make 10-20 tea sandwiches and will serve 10-15 people.
Notes
Nutrition