Crockpot Chicken Curry Tikka Masala

 

This makes over a week's worth of dinners for the hcg very low calorie diet. It would be considered a rogue recipe because it mixes veggies and proteins.

Crockpot Chicken Curry Tikka Masala

1 small chopped onion
2 small chopped tomatoes
1 can tomato paste
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon pink Himalayan salt
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 cup fat free cottage cheese or cream base
1 cup of fat free, low sodium chicken broth
1 teaspoon paprika
12 chicken tenderloins (50g each)
1/2 teaspoon curry powder
5 drops of liquid Stevia 

In blender or food processor, blend the cottage cheese and chicken broth together and transfer to crock pot. Stir in tomato paste and spices. Add tomatoes and then finally the chicken.
Cook on low 4 hours or until chicken is cooked through and tender.
Carefully remove the chicken tenders from crockpot as to keep them intact, and package into 8 freezer portions. Ladle remaining into each portion, using the food scale to be sure each is the same weight.
Now the meals can be transferred from the freezer to fridge the night before to thaw.
This makes 8 servings containing 1 vegetable and 1 protein each.

(I got inspiration for this recipe from here.)