Coronation Chicken Tea Sandwich

Directions

1. Make sure the chicken is shredded and chopped finely enough to fit on small sandwiches.

2. In a large mixing bowl, toss the chicken with the olive oil, 2 tablespoons lemon zest and juice. Set aside.

3. In a medium skillet over medium heat, melt the butter. Add the shallot and chile; cook for 1 minute but be sure not to burn the shallot or butter.

4. Add the curry powder and toss for another minute to create a paste-like texture.

5. Reduce the heat to medium-low, then stir in the tomato purée and cook for two minutes.

6. Add the wine, scraping off any bits from the bottom of the pan. Simmer until the volume of the liquid has reduced by half.

7. Stir in the jam and stock and simmer until the volume of the liquid has reduced by half. Set aside to cool.

8. In another bowl, blend the mayonnaise or yogurt and crème fraîche. Then stir in the cooled curry mixture. Fold in the chopped mango, scallions, 2 teaspoons lemon juice, and cilantro.

9. Pour the curried mayo sauce over the chicken and use tongs or a large spoon to stir until the chicken is completely folded in.

10. Pour the curried mayo sauce over the chicken and use tongs or a large spoon to stir until the chicken is completely folded in.

11. Season with salt, pepper, and Tabasco to taste.

12. Lay out 8 slices of bread and evenly spread chicken salad across each piece. Top with remaining bread slices and press gently, being careful not to squish chicken out of the sides.

13. You should have 8 full-size sandwiches at this point. Use a sharp knife, cut the sandwiches lengthwise into thirds to create 3 long, rectangular tea sandwiches per full-size sandwich. You will have 24 rectangular tea sandwiches, or cut them in half again for 48 square tea sandwiches.

From Shawnie's class “Mother’s Day Celebration: Afternoon Tea”