Boot Camp - Week 2

This week we made some Indian cuisine in my Boot Camp class. I'm really excited to try some of these global cuisines because I haven't had a ton of exposure to food from other countries. I've had pretty much no exposure to Indian food, so this was a fascinating class for me. Here was our menu:

Spinach and Potato Samosas with Mint Chutney
Chicken Satays with Peanut Dipping Sauce

Indian Spiced Cauliflower and Peas

Chicken Vindaloo


The food was awesome. I was so excited. In fact, I called my husband on the way home just to tell him everything we made. Sometimes I just get so excited about things I can't wait to tell someone. He gets that about me.

Some of the recipes are on the spicier side, but can be made more mild (which I will do because I haven't quite gotten used to spicy food yet). My favorite was the Chicken Vindaloo and homemade Naan. I may or may not have eaten 5 loaves of Naan before the night was through (hey...they aren't that big).

I forgot my camera again, which makes me so mad. The food looked so colorful and wonderful...next time I'll remember to grab it before class, I hope.

So, like I said, here are my favorites...

Chicken Vindaloo
~If you have a well stocked spice cabinet, you're good to go~
  • 1/3 cup white wine vinegar
  • 6 large garlic cloves, peeled
  • 3 tbsp chopped fresh ginger (remember, you can freeze this to have on hand when needed)
  • 1 1/2 tbsp curry powder
  • 2 tsp ground cumin
  • 3/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp dried crushed red pepper
  • 2 tbsp yellow mustard seeds
  • 2 lbs skinless boneless chicken thighs (about 10), cut into 1 to 1 1/2 inch pieces
  • 4 tbsp olive oil
  • 2 1/2 cups chopped onions
  • 1 (14 1/2 oz to 16 oz) can diced tomatoes in juice
  • 1 cinnamon stick
  • 1/2 cup chopped fresh cilantro (I didn't use this because I don't like it)
  1. Place first 8 ingredients in a blender or food processor. Add 1 tbsp mustard seeds and blend until smooth. Transfer spice mixture to a large bowl.
  2. Add chicken and 2 tbsp oil to spice mixture and coat well.
  3. Heat remaining 2 tbsp oil in a large skillet over medium-high heat. Add onions and saute until golden, about 5 minutes.
  4. Add chicken mixture and stir 3 minutes to blend flavors. Then add tomatoes with their juice and cinnamon stick. Bring to a boil.
  5. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
  6. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tbsp mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro (if desired) and serve (with Naan!).
~ This takes a little bit of time, but it's so worth it~

  • 1 (.25 oz) package active dry yeast
  • 1 cup cold or luke warm water
  • 1/4 cup sugar
  • 3 tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 4 1/2 cups bread flour (you can use all-purpose, too...or you could use 1/2 all purpose and 1/2 whole wheat)
  • 2 tsp minced garlic (optional, but highly recommended)
  • 1/4 cup butter, melted
  1. In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until slightly frothy.
  2. Stir in sugar, milk, egg, and flour. Mix a little bit, then add the salt. It should come together to to form a soft dough.
  3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (try to use the least amount of flour as possible). You could also knead this by using a stand mixer with a dough hook.
  4. Put the dough into a large ziploc bag that has been sprayed with cooking spray on the inside. Let it rise for 1 hour until doubled in size.
  5. Punch down dough and knead in the garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and play on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  6. During the second rising, preheat grill to high heat.
  7. Roll the dough balls out into a thin circle with a rolling pin. Place dough on grill and cook for 2 or 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
  8. Remove from grill, and continue the process until all the naan has been prepared. This pairs great with many many things, but we ate it with the Chicken Vindaloo.
This bread is ridiculously delicious. You can make it and freeze it, too. Just pull it out and toast it up to thaw it. Yum!


  1. From someone like me who has no experience with Indian food and recipes, I want to thank you for this lesson, and for the great looking recipes. I feel like I am learning some culture in my old age. Thanks!

  2. Judy, I'm so glad you enjoyed this post. I actually thought I wouldn't like Indian food, but I found it to be very flavorful and unique. I really enjoyed the class! :)