| Cook Time | 25 minutes |
| Servings | servings |
- 2 Tbsp. butter or margarine
- 1/2 yellow onion finely diced (3/4 cup)
- 3 stalks celery thinly sliced (3/4 cup)
- 4 oz. sliced mushrooms (1 1/2 cups)
- 1 egg yolk only
- 2 cups reduced-sodium chicken or turkey broth
- 1/3 cup flour (use wheat/gluten-free, if needed)
- 1 tsp. curry powder or more to taste (up to 1 Tbsp.)
- 1/2 tsp. nutmeg
- 1 tsp. Worcestershire sauce
- 3 cups cooked chicken or turkey chopped
- 1/2 cup chutney store-bought or homemade (see recipe below), for serving (optional)
Ingredients
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- Heat a large heavy skillet over medium heat, and add the butter.
- When it is bubbly, add the onions, celery and mushrooms and sauté until they onions are translucent, about 5 minutes.
- Meanwhile, in a medium bowl, beat the egg yolk and stir in the broth. Add the flour, curry powder and nutmeg to the vegetables in the skillet, and then slowly stir in the broth and egg yolk, add the Worcestershire sauce, and bring it to a low boil.
- Simmer it, stirring often, until it thickens, 2 – 3 minutes.
- Add the chicken or turkey and simmer it for about 5 minutes until heated through. Season it with salt and pepper to taste. Serve it topped with the chutney, if desired.
- Omit the butter. Do not sauté the vegetables in advance. Add the broth to the slow cooker, then whisk in the egg yolk, followed by the flour, curry powder and nutmeg. Whisk until smooth. Add the Worcestershire sauce, vegetables and chicken or turkey, turning to coat.
- Cook on low for 3 – 4 hours or on high for 1 1/2 – 2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion, slice the celery, slice the mushrooms if necessary, combine the flour and dry spices, chop the chicken or turkey and refrigerate, make the chutney, if preparing your own.
Scramble Flavor Booster: Use extra curry powder and serve with the chutney.
Tip: To make Linda’s homemade chutney, combine 1 cup apple butter, 1 cup raisins, ½ tsp. Worcestershire sauce, and a few dashes of hot pepper sauce or 1/4 tsp. cayenne pepper. Cover and refrigerate it for at least 2 hours to let the flavors meld. Refrigerate it for up to a week.
Nutritional Information Per Serving (with the homemade chutney) (% based upon daily values): Calories 205, Total Fat: 10g, 14.5%; Saturated Fat: 4g, 20%; Cholesterol: 98mg, 32.5%; Sodium: 269mg, 11%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 1g, 4.5%; Sugar: 6g; Protein: 21g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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