-
1
Preheat the oven to 350F.
-
2
Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes.
-
3
Transfer to a bowl to cool, and gently crush.
-
4
Set aside.
-
5
In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water.
-
6
Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes.
-
7
Transfer the chicken to a plate to cool; reserve the stock for another use.
-
8
When the chicken is cool enough to handle, shred the meat and chop it into small pieces.
-
9
Return to the plate; cover, and place in refrigerator until ready to use.
-
10
In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine.
-
11
Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken.
-
12
Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice.
-
13
Set aside.
-
14
Repeat with the remaining ingredients.
-
15
Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles.
-
16
Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright.
-
17
Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds.
-
18
Serve immediately.
-
19
(Do not cover with damp paper towels, or the almonds will become soft.)
