In a large bowl, combine chopped chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste. Remember, a little goes a long way with curry - be careful.
Spread one side of each 16 bread slices lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture. Top with the remaining 8 bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Making Tea Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper, and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Chicken Curry Tea Sandwich Recipe: https://whatscookingamerica.net/Sandwich/SandwichChickenCur.htm