Recipe for Curried Chicken Tea Sandwiches

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Share this Recipe!

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. 

Garnishing Curried Chicken Sandwiches with Fresh Mint

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. 

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 look forward to taking home any leftovers.

Tea Sandwiches Cut into Heart Shapes and Garnished with Green Olive

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 is more savory.

Tea Sandwiches to Try

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
  • fresh herbs for garnishing

Instructions for Making This Recipe

Ingredients for 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 Fresh Ginger Root

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.

Shred Cooked Chicken in Food Processor

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.

Hand Mix the Ingredients

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.

Mixed Curried Chicken Salad

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.

Sandwiches with Crusts Left On

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.

Serving Chicken Sandwiches at an Easter Tea

Curried Chicken Tea Sandwiches are easy to make AND so very tasty. The recipe is often requested at tea parties! 

Recipe for Curried Chicken Tea Sandwiches

Curried Chicken Tea Sandwiches

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. 
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 15

(As an Amazon Associate, I earn from qualifying purchases.)

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)
  • fresh herbs (for garnish)

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

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 309mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Share this Recipe!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating