When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
If you're making, for example, chicken soup, you add the "flavoring vegetables" (onions and celery, in my experience) right at the outset, with the understanding that you'll fish them out and discard them at some point, after they've given up their flavors to the broth. The actual vegetables you want to eat go in quite a bit later. I'm pretty sure the same procedure should work for your slow-cooked curry, but I've never made curry, so temper this advice with your own good common sense.