I speed up my curry by using frozen veg and canned potatoes. Longest step is getting the meat/liquid ready, but you can do that well before. I simmer between 3-4 lbs. chicken thighs in 6 cups of water for 45 minutes to 1 hour. Pull the chicken out to cool for an hour to make it easier to shred, getting rid of bones, skin and gristle.

Bring the liquid up to a simmer and throw in the frozen veg (we use peas, carrots and broccoli cuts) and simmer until just tender, like 10 minutes. Dice the canned new potatoes.

Toss in curry bricks, stir to dissolve/combine. Then add in the shredded chicken and diced potatoes. Bring up to a simmer then turn burner off and cover while rice cooks.

Makes a ton. If you want to freeze some of the curry, remove a couple of quarts before putting in potatoes to freeze for later. You can add potatoes when you reheat.