1. To make dressing, combine all ingredients in a bowl. Stir until smooth.
2. Combine chicken, celery, spring onions, capsicum and currants in a large bowl. Stir in curry dressing. Season with salt and pepper.
3. Lightly spread half the butter over one side of each slice of white bread. Spread half the chicken mixture over half the bread slices. Top with remaining bread slices, butter side, facing down. Repeat with remaining butter, brown bread and chicken mix.
4. Using a serrated or electric knife, cut crusts off sandwiches. Cut each sandwich, diagonally, into quarters. Cut each quarter in half to give two triangles. Cover and refrigerate sandwiches until serving.
5. Stand sandwiches at room temp for 30 minutes before serving.

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