A pre-made curry sauce makes this dish a breeze for weeknights—and an easy introduction for those new to curries.
- Pat chicken dry with paper towels; cut into 1-inch cubes. In a medium bowl, combine yogurt, ginger, and garam masala. Add chicken; toss until coated. Cover; marinate in the refrigerator for 30 to 60 minutes.
- In a large, deep skillet, heat oil over medium-high heat. Brown chicken in two batches. Return all the chicken to the skillet. Stir in sauce, beans, and carrots; reduce heat to medium-low. Cover and gently simmer for 10 to 15 minutes or until chicken is cooked through, uncovering skillet during the last 2 minutes of cooking.
- Meanwhile, cook rice according to package directions.
- Serve curry over rice with naan and lime wedges. Garnish with cilantro, if desired.