This is another great way to use super lean chicken tenderloins and add a ton of flavor while still maintaining fantastic macros! Serve it over cauliflower rice, steamed quinoa, or regular steamed rice if you need more good carbs.
I adapted the recipe from one we found and tested on allrecipes.com
The final food has already been added in MyFitnessPal. If you are making the recipe exactly as laid out, then you can save a ton of time and pull this in immediately in your Diary! Just search for “MacroRx+” in your Diary and our recipes will come up. Change the serving amount to 1 g and then measure out using your scale how many grams total you want to eat and put that in for Number of Servings and voilà!
If you want to alter the recipe at all, then you can copy the ingredients below, make any substitutions and create your own “Recipe” in MyFitnessPal and it will auto calculate your new macros!
Curry Stand Chicken Tikka Masala
- 3 Tbsp ghee (clarified butter)
- 2 onions finely chopped
- 8 cloves garlic minced
- 2 Tbsp ground cumin
- 2 tsp salt
- 2 tsp ground ginger
- 2 tsp cayenne pepper Medium heat - add more or less as desired
- 1 tsp ground cinnamon
- 1/2 tsp ground tumeric
Finalizing Tikka Masala Base
- 30 fl oz tomato sauce
- 16.9 fl oz coconut milk
- 4 tsp paprika
- 16 drops liquid stevia extract
- 1500 g chicken tenderloins diced
- 1 tsp curry powder
- 1 tsp salt
- Heat ghee in a large Dutch oven or stockpot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook just until fragrant, about 1 minute. Then, stir in all the spices except for paprika: cumin, salt, ginger, cayenne pepper, cinnamon and turmeric. Mix in with the onions and fry for about 2 minutes until fragrant.
- Stir tomato sauce into the spiced onion mixture and bring to a boil, then reduce heat to low. Simmer the sauce for about 10 minutes. Then add in the coconut milk, paprika, and liquid stevia. Bring sauce back to a simmer and cook for about 10-15 minutes, stirring often.
- Season raw diced chicken tenderloins with the curry powder and salt. Spray a thin layer of cooking spray to a nonstick pan and heat over medium heat. Add to the hot pan and sear chicken until lightly browned but still pink inside, about 3 minutes. Transfer chicken and any juices into the sauce, and simmer until no longer pink, about 30 minutes.