CORONATION CHICKEN SALAD TEA SANDWICHES-curry

Coronation Chicken Salad Sandwiches

1 tablespoon salted butter
1 cup chopped yellow onion
6 tablespoons Major Grey’s chutney*
¼ cup tomato puree
¼ cup water
2 tablespoons red wine vinegar
2 tablespoons curry powder
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
½ cup mayonnaise
3 cups finely chopped roast chicken
½ cup chopped toasted slivered almonds

3 tablespoons finely chopped dried apricots
2 tablespoons finely chopped green onion (green tops only)
2 tablespoons finely chopped parsley
2 tablespoons dried currants
12 slices potato bread


1 In a large sauté pan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until onion is tender and translucent, 5 to 7 minutes. Add chutney, tomato puree, water, vinegar, curry powder, lemon juice, salt, pepper, and bay leaf, stirring to combine. Bring to a simmer. Simmer, stirring occasionally, until sauce is thick (like ketchup), 8 to 10 minutes. Pour sauce into a large bowl, and let cool completely.
2 Remove bay leaf from sauce, and discard. Add mayonnaise to cooled sauce, stirring to combine. Add chicken, almonds, apricots, green onion, parsley, and currants, stirring to blend.
3 Spread a thick layer of chicken salad onto a bread slice. Top with another bread slice. Repeat with remaining chicken salad and bread slices.
4 Using a serrated bread knife, trim crusts from sandwiches, creating squares. (Discard crusts.) Cut sandwiches diagonally into quarters, creating 4 triangles.
Notes
*Several companies make Major Grey’s chutney, a relish made with mangos, raisins, onions, vinegar, and spices. Look for jars of this condiment in the pickle section or the British foods section of most grocery stores.
• Chicken salad can be made a day in advance. Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated until serving time.