Past Recipes
Curried Turkey Hotpot

Curried Turkey Hotpot with Potatoes, Carrots, and Apple Chutney

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Recipe Details


Warm, fragrant tikka masala isn’t just for Indian dishes, a fact Chef Grace knows all too well. In this variation on our customer-favorite, British pub–inspired hotpot, she uses the curry paste to spice up braised turkey, carrots, and a crisp potato lid. A bright apricot and apple chutney pairs perfectly with the spices and, along with a fresh parsley garnish, cuts through the rich meat and potatoes.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 580
  • Protein 37g
  • Total Carb 58g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potato
    russet potato
  • carrots
    6 ounces
  • parsley
    1/8 ounce
  • yellow onion
    yellow onion
  • chicken bouillon cube
    chicken bouillon cube
  • ground turkey
    12 ounces
    ground turkey
  • tikka masala curry paste
    1 1/2 tablespoon
    tikka masala curry paste
  • peas
    1/3 cup
  • Gala apple
    Gala apple
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • apricot preserves
    1/2 ounce
    apricot preserves
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium high-sided ovenproof pan
  • 6" small pot

Cooking Steps

  1. Roast potato slices

    Roast potato slices

    Preheat oven to 450°F. Rinse all produce. Cut potato crosswise into thin rounds. Line a baking sheet with parchment paper. On prepared sheet, toss potato slices with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, flipping halfway through, until lightly browned, 15-20 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While potato roasts, halve carrots lengthwise, then cut crosswise on a diagonal into ½-inch pieces. Finely chop parsley leaves and stems (the stems are actually quite tender, so we've kept them for even more flavor and aroma). Peel onion and cut into small dice. In a small bowl, combine chicken bouillon cube and 1 cup water; using a fork, gently mash to dissolve cube. Set broth aside.

  3. Cook vegetables and turkey

    Cook vegetables and turkey

    Heat ½ tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add carrots and onion; sauté, stirring, until softened, 4-5 minutes. Add turkey to pan and season with ½ teaspoon salt and pepper as desired. Cook, breaking up turkey, until browned, about 5 minutes. Add tikka masala curry paste and cook, stirring, until fragrant, 2 minutes. Then, stir in broth to combine.

  4. Bake hotpot

    Bake hotpot

    Increase heat under pan with turkey to high and bring to a boil; cook, stirring, to warm through, 2-3 minutes more. Remove pan from heat and stir in peas. Once baked, using tongs or a fork, carefully arrange potato slices over turkey in pan so they overlap slightly. Transfer to oven and bake until potatoes are brown and crisp and flavors have melded, 10-15 minutes.

  5. Make apple chutney

    Make apple chutney

    While hotpot bakes, peel apple, slice off rounded sides, and cut into small dice, discarding core. Heat 1 teaspoon olive oil in a small pot over medium-high heat. When oil is shimmering, add apple; sauté, stirring, until beginning to soften, 3-4 minutes. Stir in apple cider vinegar, apricot preserves, and ¼ cup water. Cook, stirring, until slightly thickened, 3-5 minutes more. Remove pot from heat and season with ¼ teaspoon salt.

  6. Plate curried turkey hotpot

    Plate curried turkey hotpot

    Divide turkey hotpot between serving plates, or bring the pan straight to the table to show off the potato lid. Top with apple chutney, garnish with parsley, and dig in!

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