First brown some onion in a little oil.
Then add some celery & carrot and cook until it begins to soften.
Next add some capsicum, broccoli and cauliflower. I've added potatoes at this point as well, but this day I didn't.
Not-so-Secret-Ingredient time. My sister put me onto this curry base which I've found at Woolworths, Coles & IGA. It comes in mild, medium & hot. For us I use a pack of mild & a pack of medium.
Break apart & add to the pot.
Next add 2 cups of water. I realise this is half the amount the packet recommends, but I prefer a thicker curry.
Stir and bring to the boil. At this point if you are using a frypan continue to simmer until all the veggies are cooked through and the sauce has thickened. If you're using a slow cooker, now's the time to cover & walk away.
Come back in 4-8 hours depending on your machine to a house full of gorgeous curry fragrance.
Now add your leftover crumbed chicken and heat through.
Serve on a bed of rice alongside some seasonal greens (let's just pretend they're hiding at the back here ^-^)
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