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.