Curried Chicken Baps

Curried Chicken Baps
Garam  masala is an elaborate and aromatic mixture of ground spices often used in Indian cooking. It usually includes coriander and cumin seeds, cloves, cinnamon and black pepper. It is normally bought readymade and, together with the curry powder, adds a slightly aromatic, Indian taste to these simple baps. The word bap is used to describe any soft, round, flat bread roll. It is a traditional name, often used more frequently in the north of England, which dates back to the 16th century. This recipe uses whole meal baps, which should not be too large.
275 Grams of Cooked Chicken
4 Whole meal baps
¼ Iceberg lettuce
1 ½ teaspoons garam masala
½ teaspoon curry powder
2 teaspoons lemon juice
1tablespoon strained Greek Yoghurt
1tablespoon low calorie mayonnaise
Calories per serving: 445. High in fibre from baps. High in protein from chicken and yoghurt. High in iron from baps and curry powder.
  Wash and thoroughly dry the lettuce and cut it into shreds using a sharp knife. Dice the chicken into ½ inches cubes and stir it in with all the ingredients for the dressing in a mixing bowl.
Without cutting right through, cut the baps in half and open them out. Sandwich the curried chicken mixture in between 2 layers of lettuce and close the baps. Serve, or warp well to keep fresh.


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