How to make it

  • Put margarine in a fry pan on your stove top and add your onions.
  • Saute until soft and slightly golden.
  • Add tomato paste, chutney, curry, raisins, lemon juice and pepper and saute on low until mixture is thick and warm.
  • Remove from heat.
  • Add chicken, stir thoroughly and cool in refrigerator.
  • Once your mixture is cool to the touch, add the coriander and the mayonnaise and refrigerate until ready to assemble your sandwiches. The longer the mixture sits in the fridge the nicer the flavours mingle.
  • When you're ready to make your sandwiches, cut the crusts off if you wish and if you want to cut your sandwiches into shapes like rounds or butterflies use the appropriate cutters to do that now.
  • If you want to cut your sandwiches into fingers, or just leave them whole, butter your bread on one side per slice and evenly spread filling over the bread.
  • If cutting sandwiches into fingers, I find that three fingers per sandwich is about right otherwise it is too hard to cut and all the filling smooshes out.
  • Enjoy.
  • Makes 5 sandwiches or 15 finger sandwiches.

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