Yummy crockpot chicken curry (courtesy Kim Keating)

I have my first guest blogger! Does that mean I've graduated to the next step of food blogging? I actually doubt that, but regardless it's fun to have my good friend Kim Keating send this over to me to share with everyone. As a bonus, this is paleo and whole30 friendly. Enjoy!

INGREDIENTS

• 2lbs chicken breast, trimmed and cut into bit size pieces
• 1 large onion, diced
• 2 Tbsp ginger root, minced
• 4 large garlic cloves, minced
• 6 oz can tomato paste
• 13.5 oz can full fat coconut milk
• 1 Tbsp curry powder
• 1 tsp garam masala (you can omit if you don't have it)
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1/4 tsp cinnamon (I'm not sure this is needed but I haven't made it without it yet...)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8-1/2 tsp cayenne pepper (based on how spicy you like)
• 10 cardamom pods sewn together or in a cheese cloth satchel (you can omit if feeling lazy)

DIRECTIONS

1. Mix all ingredients in crockpot, and set to low for 6-8 hours. 
2. Remove cardamom. 
3. Add a little lemon juice if you like a little tang.
4. Enjoy with roast cauliflower or broccoli.