Instructions: Melt 1/2 cup margarine/butter and saute a finely chopped onion, maybe some finely chopped red pepper or some coarsely shredded carrots or whatever else strikes your fancy. Add a good amount of curry (1 tbs?) and briefly saute. Take off the heat and add 1/2 cup flour, stirring fast. Have about 2 cups chicken stock or broth ready, as well as about 2 cups milk (or use all stock and add powdered milk or some cream or whatever). You are aiming for a medium cream sauce consistency. When curry, flour and butter have mixed, put back over low flame and add chicken stock, whisking fast.

When it is incorporated (no lumps!) add milk and slowly let it come to a boil. Test for seasoning. Depending on whether your broth was concentrated or not, you will want to add salt to taste, and make sure it has a nice curry flavor. Curry comes in various strengths and combinations so you will have to let your tastebuds decide. At this point the sauce can be frozen although I rarely do so. When ready to serve, hard-boil however many eggs (1 or 2 per person) and after peeling them, drop them into the simmering sauce. I leave them whole but I assume you could chop them if you prefer.

Serve over white rice, with a little cucumber salad on the side and you have a great dinner! Had it last night as a matter of fact and it was a hit with everyone. Now those of you who are addicted to the cream soups, I am sure you could make the sauce with canned cream of chicken soup, but you are on your own with that one!

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