Curry Chicken Sandwiches Recipes

CURRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

CURRY CHICKEN SANDWICHES

Steps:

• Set oven control to broil. Mix butter and lemon pepper. Brush half of the butter mixture over chicken. Place chicken on rack in broiler pan.
• Broil with tops 4 inches from heat about 4 minutes or until chicken just starts to brown. Sprinkle lightly with salt and pepper. Turn chicken; brush with remaining butter mixture. Broil about 5 minutes longer or until chicken is brown on outside and juices are no longer pink when center of thickest piece is cut.
• While chicken is broiling, mix mayonnaise, yogurt and curry powder. Place lettuce on bottoms of rolls. Place chicken on lettuce. Top with dollop of mayonnaise mixture and tops of rolls.

THAI CURRY CHICKEN SAUSAGE SANDWICH

Steps:

• For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight.
• For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl.
• Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.)
• Place sausage mix into a sausage press, then add casings to tube and press out sausages.
• Link into 8-inch sausages.
• Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool.
• For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
• Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve.

CURRIED CHICKEN SALAD TEA SANDWICHES

Steps:

• In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

CURRIED CHICKEN SALAD SANDWICH

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine the fist 6 ingredients thru green onions.
• Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
• Cover and refrigerate until ready to serve.
• Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.