Ingredients
1 cup toasted sliced blanched almonds
1 whole skinless and boneless chicken breast (about 10 ounces)
1 teaspoon coarse salt
1 small onion, unpeeled and quartered
4 whole black peppercorns
5 cups water
1 1/2 cups mayonnaise
2 teaspoons curry powder
2 tablespoons mango chutney
3/4 teaspoon white-wine vinegar
3 tablespoons unsweetened shredded coconut, toasted
1/2 cup (1 stick) unsalted butter, room temperature
24 thin slices white bread
Preparation
Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)
