Step 1

Melt margarine over low heat.

Step 2

Stir in flour and curry powder.

Step 3

Cook stirring constantly until smooth.

Step 4

Slowly whisk in stock until blended.

Step 5

Remove from heat.

Step 6

In small bowl, beat egg yolks and non-dairy creamer until blended.

Step 7

Pour into stock mixture, stirring vigorously so as not to cook the eggs.

Step 8

Add vegetables and chicken.

Step 9

Reheat over low heat.

Step 10

Serve over rice.