Curry chicken salad sandwiches

By Raquel Fox
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  • 3 tablespoons (45 milliliters) vegetable oil
  • 2 tablespoons (30 milliliters) Caribbean curry powder
  • 1/4 teaspoon (1 milliliter) ground cumin
  • 1 cup (250 milliliters) coconut cream
  • 6 cooked chicken thighs, shredded
  • 1 tablespoon (15 milliliters) red wine vinegar
  • 1/2 medium onion, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 1/2 Scotch bonnet pepper, finely diced (optional)
  • 1 cup (250 milliliters) mayonnaise
  • 1/2 teaspoon (2 milliliters) Dijon mustard
  • Juice of 1 lemon
  • 2 tablespoons (30 milliliters) sultanas (golden raisins)
  • Salt and pepper to taste
  • 1/2 loaf sliced multi-grain bread, lightly toasted
  • 3 slices romaine lettuce, leaves shredded
  • 3 rainbow carrots, julienned


  1. In a skillet, heat oil over medium heat. Add curry powder and cumin and cook, stirring to release the oils, for three minutes. Add cream and continue cooking for another two minutes. Remove from heat and set aside.
  2. In a large bowl, combine shredded chicken, vinegar, onion, celery, bell pepper, Scotch bonnet pepper (if using), mayonnaise, mustard and lemon juice and mix.
  3. Add curry sauce to the chicken and mix well. Fold in raisins and season with salt and black pepper to taste. Spread salad generously on one slice toasted bread. Top with lettuce and carrots and cover with another slice of bread. Remove crust and cut into four pieces. Repeat with other bread slices. Add to the plates with the other tea sandwiches for a variety.


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