Curried Chicken Filling


  • 1 1/2 cups chicken, finely chopped, cooked
  • 1/2 cup almonds, chopped, blanced
  • 1 teaspoon chutney
  • 2 tablespoons fresh coconut, grated
  • 3/4 cup curry sauce
  • Curry Sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 2 tablespoons white wine
  • 1/2 cup nonfat sour cream
  • 1/4 cup egg substitute


  • Mix all but the sauce ingredients together. Put aside in the refrigerator.
  • Sauce: Melt butter in skillet. Add curry powder and blend well. Add wine and sour cream/egg substittute mixture and stir briskly until mixture thickens. Remove from the fire and allow to cool.
  • When the sauce is cool, mix it with the chicken, nuts, chutney and coconut and force the paste into the hollowed bread. Allow to set for 1-2 hours before serving. This can also be used in pita bread or on crackers.


  • Description:
  • "Used to stuff long thin French loaves. Slice lengthwise and stuff
  • tightly with filling, allowing to set for approximately 1-2 hours
  • before slicing."
  • SERVINGS: 12
  • SOURCE: James Beard