Start by chopping the squash, broccoli, and cauliflower into bite-sized pieces. Then slice the chicken breasts with the grain very thin. Sprinkle chicken with salt.

In a large skillet, heat the oil over medium-high heat. Without overcrowding the pan, cook the sliced chicken until cooked through (about 3-4 minutes per side). While the chicken cooks, begin to cook your rice. Add 1 cup of rinsed rice to 2 cups of water. Bring to a boil. Reduce heat to simmer and cook for 20-25 min. or until all the liquid is absorbed and rice is cooked through. Stir in 1 tbsp of butter for extra smooth rice.

Once cooked, remove the chicken from the pan and set aside.

Into the same skillet add your veggies. Add 1/2 cup of water, and let veggies steam with the lid on until soft, but not mushy. About 5-7 minutes.

Reduce the heat to medium-low and add the jar of curry sauce, and the coconut milk to the pan with the veggies. Bring to a simmer to heat through. Lastly, add the cooked chicken back in, give it all a good stir, and heat through.

While heating, put naan in the toaster to warm. Spread with butter (and a sprinkle of garlic salt if wanted). Remove curry from heat. Into a serving bowl, use a ladle to pour curry mixture over rice. Serve with warmed naan.