Chicken curry sandwich

A few years back I was watching Oprah while author and culinary genius  Margaux Sky shared her fabulous Chicken Curry sandwich recipe with us. 
All the flavors combined sounded so wonderful, I loved how honey mixed with mustard took the place of the mayonnaise.  I’ve been making this sandwich ever since and it’s always a hit. 
I have omitted the tomatoes and shredded carrots and substituted celery in it’s place, just a personal choice.
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pound(s) medium chicken tenders or breasts
1/2 cup(s) plus 2 Tbsp. spicy brown mustard
1/2 cup(s) honey
1 1/4 teaspoon(s) curry powder
3/4 teaspoon(s) lemon pepper
1 celery stalk diced
1/8 teaspoon(s) salt
Butter, for spreading
1 loaf(s) challah or other rich egg bread, cut into 12 thick slices
1/2 cup(s) slivered almonds
1.In a large saucepan over high heat, combine peppercorns, bay leaves, cloves, lemon, and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered, stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender/chicken breast.
.In a large bowl, combine mustard, honey, curry powder, lemon pepper, celery and salt; stir in chicken. Cover and refrigerate at least 30 minutes or up to 1 day.
3.Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook bread in batches 3 to 5 minutes, or until browned, turning once.
4. Divide chicken curry among 6 bread slices.  Serve with fruit.

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  1. Oh wow, Kristin, this sounds delicious! I love that you boil the chicken with all of those spices. Thanks for sharing!!!

  2. Kristin- I think I just drooled into my keyboard…if it doesn't work later I am coming to find you! What a fabulous recipe! I LOVE it! This is one the hubs will love! xo Diana

  3. Yum! I have always sdded a touch of mustard to my chicken salad. And, I too prefer celery. Will definitely try the curry as I love the flavor!

  4. That looks so good and I like the substitutions you made. We have a tapas restaurant nearby and this is one I always like to get. I'll have to try your recipe.

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