Food & Cooking Recipes Appetizers Finger Food Recipes Almond-Crusted Curry Chicken Salad Tea Sandwiches By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 13, 2020 Print Share Share Tweet Pin Email Yield: 2 dozen Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken. 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 ½ cups mayonnaise 2 teaspoons curry powder 2 tablespoons mango chutney ¾ teaspoon white-wine vinegar 3 tablespoons unsweetened shredded coconut, toasted ½ cup (1 stick) unsalted butter, room temperature 24 thin slices white bread Directions 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. 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. 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. 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. 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.) Print