I know. I had to look it up, too.
Canapes (CA-na-pays) are, apparently, bite-sized finger foods, like appetizers served at a party. They are usually pop-in-the-mouth, one-bite nibbles. These Curry Chicken Canapes are more like two- or three-…or four-bite. It depends on the size of your mouth, maybe? Anyway, they’re a tad bigger than true canapes. But I’m sticking with the title because alliteration is catchy and memorable. And you can always cut them into smaller pieces so they become actual bite-sized canapes.
But enough with playing with words and semantics. Let’s get to the food and a more important word about these Curry Chicken Canapes…they’re TASTY! Here’s another word…EASY!
My friend, Amy showed me a recipe from an old cookbook of her mom’s that inspired these Curry Chicken Canapes. The cookbook was published by the Junior League of Grand Rapids, Michigan in 1976! Wow! Jump ahead 40 years (FORTY!!) and “Muffin Canapes” was reborn as Curry Chicken Canapes! Who knew? A recipe from a previous generation is current again!
As I mentioned, these are so easy to make, my 10 year old son kindly helped me with this batch (as you will see in the following photos). Aside from chopping up the meat, grating the cheese, and removing the finished products from the hot oven, his little hands did the work (all the while, patiently pausing for his mother to take way too many photos…).
The topping ingredients are basically all mixed in a bowl, and then spread evenly over English muffin halves. Pop them under the broiler until golden and bubbly and WALAA…
….you’ve got tasty crispy curry magic on a muffin.
The point where they transform from just an English muffin with toppings to a canape is when you cut them. Cut each English muffin half into fourths and you’ve got canapes. I, however, only cut them in half, so you can call them big canapes…or whatever you’d like.
No matter what you call them, they are so good. The edges of the English muffins are nice and crispy. The English muffin isn’t too dense or heavy, and it has all these lovely pockets for the topping to melt into. And speaking of the ever important topping…flavorful cheesy curry chicken that sends a big YUM message from your taste buds to your brain.
They are great for gatherings, potlucks, or for an easy family lunch. Once chilled, they can even be wrapped up as school lunches the next day.
Like the word “canape”, they look fancy. But there is no fancy effort involved in making them. Tasty and easy. You can’t get any better than that. So what are you waiting for? And why not inspire your kids to get in the kitchen to help make these?
Curry Chicken Canapes
- 4 English muffins
- 1/2 cup chopped green onion
- 1/2 cup grated cheddar
- 1/2 cup mayonnaise (I use Hellman's)
- 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 - 1 1/2 cups chopped/shredded cooked chicken
- Preheat broiler.
- Split English muffins and place face up on parchment lined baking sheet. Place under broiler for 3-4 minutes.
- In medium bowl, combine chicken, cheese, mayonnaise, curry powder, garlic powder, onion powder, green onions, salt, and pepper. Mix well.
- Top each English muffin half with curry chicken topping.
- Place back in oven under broiler for 5 minutes, or until tops are toasted and bubbly.
- Remove from oven and let cool a few minutes. Cut each muffin in half and serve hot.
If you make this dish and want to share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen and I’ll leave a comment!
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