Blend the onion, garlic and ginger together to form a puree. *SEE NOTE 4
Heat the oil in a large pan, add the onion/garlic/ginger puree and cook on medium heat for 8-10 minutes.
Add the spices (coriander, cumin, turmeric, paprika, cardamom) and curry powder. Mix well and cook for approx thirty seconds to a minute. Transfer to the slow cooker
Add the chicken breasts, tomatoes, coconut butter, lentils, capsicum and cinnamon stick and stock to the slow cooker. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 7-8 hours or High for 4 hours.
Remove the chicken breast and shred using two forks. Return to the slow cooker, along with the peas and lemon juice. Stir through and cook for a further 5 mins.
Remove portions for young children and then season to taste.