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Almond-Crusted Curry Chicken Salad Tea Sandwiches

Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, April 2002

Ingredients

  • 1 cup toasted sliced blanched almonds
  • 1 whole skinless and boneless chicken breast (about 10 ounces)
  • 1 teaspoon coarse salt
  • 1 small onion, unpeeled and quartered
  • 4 whole black peppercorns
  • 5 cups water
  • 1 1/2 cups mayonnaise
  • 2 teaspoons curry powder
  • 2 tablespoons mango chutney
  • 3/4 teaspoon white-wine vinegar
  • 3 tablespoons unsweetened shredded coconut, toasted
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 24 thin slices white bread

Directions

  1. Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.

  2. In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.

  3. When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.

  4. In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.

  5. Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)

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