Curries are very popular in Britain, so it’s no surprise that there’s a lovely curried chicken tea sandwich on some menus.  Happily, it’s an easy recipe to adapt to low carb and easy to make.  I am co-hosting a birthday tea for a dear friend who is turning 90 on Valentine’s Day and I plan to bring these sandwiches along with smoked salmon and cream cheese ones. These are colorful and delicious.  They also make a great luncheon open-faced sandwich.

The bigger challenge with these is the low carb bread.  You can make your own.  I made a low carb focaccia-style bread for this and that worked perfectly.  Or you could try this flat bread with it.  You can also spread it on low carb tortillas and roll them up, then slice into a pinwheels.  Or you can ditch the bread altogether and spread it on zucchini cut lengthwise to make the base.   However you do it, if you like curry, you’re going to love it.

 Curried Chicken Tea Sandwiches

1/4  cup  Unsweetened Flaked Coconut, re-hydrated
2 tablespoons Coconut Milk or Heavy Cream
1 teaspoon Sugar Substitute
1/2  cup  chopped or slivered Almonds
1  (8-ounce) package Cream Cheese, softened
2 tablespoons  sugar-free Orange Marmalade
2  teaspoons  Curry Powder
1/8  teaspoon  Salt
1/8  teaspoon  Pepper
2 cups  diced cooked Chicken
12  (1/2-inch-thick) slices low carb Bread
1  tablespoons diced Green Onions or fresh Parsley.

To rehydrate the coconut, place in a shallow bowl, add 1 tablespoon coconut milk or heavy cream, 1 tablespoon water and sugar substitute. Stir together, then let sit for at least 15 minutes.

In a medium bowl, add the softened cream cheese and 1 tablespoon heavy cream and beat until smooth. Add the salt, pepper, curry powder and orange marmalade and mix in. Reserve 2 tablespoons of the almonds and mix the rest into the cream cheese mixture.

In your food processor, put in chunks of chicken meat and pulse a few times to chop it to small pieces. Don’t cut them too small, but it will make the mixture easier to spread on the bread if the piees are about 1/4″ . Alternately, chop the chicken finely on a cutting board. Stir the chicken into the cream cheese mixture.

For Tea:
Spread the mixture evenly on the bread slices, trim the crusts. Top with a few pieces of the reserved almonds and green onions. Cut each slice into 3 finger sandwiches. Makes 36 finger sanwiches.

For Luncheon:
Spread the mixture evenly on the bread slices and top with almonds and green onions or parsley. Makes 12 open-faced sandwiches.

Nutrition Info per finger sandwich (filling only):
Calories: 45 Fat: 3.3 g Net Carbs: 0.7 g Protein: 03.4 g

If your bread is 2.0 carbs per slice, your net carbs per finger sandwich would be about 1.4 net carbs.

Nutrition Info per luncheon sandwich (filling only):
Calories: 135 Fat: 9.9 g Net Carbs: 2.1 g Protein: 10.2 g

If your bread is 2.0 carbs per slice, your net carbs per luncheon sandwich would be about 4.1 net carbs

I’d love to hear how you like this if you try it and how you serve it.    Please send me comments.