The name says it all. Plenty of curry dishes require simmering the sauce over the stove for upwards of 45 minutes. Our dish comes together, from start to finish, in less time. The shortcut relies on rotisserie chicken and Greek yogurt. As the rice cooks, you’ll slice or shred the cooked chicken, then sauté the onion and whip up a quick sauce with curry powder, yogurt, and cream. Stirring in a can of drained, diced tomatoes give the sauce some extra depth, and a garnish of fresh cilantro adds flavor and a hit of green. Store-bought naan rounds out the meal.