There is nothing like the flavor of a homemade curry and the freedom to leisurely sit in your home dipping naan in a hot and rich curry sauce. Curries are not difficult dishes if you have the correct spices,  as well as some bottled assistance when necessary.

 Curried chicken and brussels sprouts, naan, yogurt, chutney and side cauliflower and garlic.

Season some chicken pieces with salt and pepper.

In a good pot, saute some onions in oil.

Sear chicken pieces on all sides.

Keep on high heat until brown.

Add 1 tbsp curry and 1 tsp ground cumin powder.

Coat chicken in spices.

Add some life elixir…errr…water (1 cup).

Add some chilis, if you’re so inclined. 

Simmer for 30 minutes until chicken is cooked.

Add 2 tablespoons curry paste (if not available, 1/2 cup coconut milk would help thicken the sauce).

I got this bottle at Sahadi’s. 

The curry powder and cumin are good enough spices to finish this dish,

but I had some of this to add so I did!

Simmer for another 30 minutes until sauce thickens.

I got these babies at the Food Coop. I am in love with the Mango Chutney on the left,  

and along with the Greek yogurt on the right they were perfect partners to my curry.

Heat up some naan on the stove.

And here we go. Naan, vegetables, curried chicken, mango chutney and yogurt.

The chutney and yogurt cut the spice of the curry perfectly.

Yummy!