In a small bowl, combine skim milk powder with one half cup cold water, mixing thoroughly with a whisk.
Set aside.
Heat 3 tablespoons oil in a large 10 inch skillet over medium heat.
Saute mushrooms and green pepper until tender, stirring occasionally (about 5 minutes).
Blend in cornstarch and salt.
Remove from heat.
Gradually stir in chicken stock, blending until smooth.
Add skim milk and return to low heat.
Cook, stirring constantly until mixture thickens and comes to a boil.
Boil one minute.
Stir in turmeric and grated onion.
Stir small amount of hot mixture into two slightly beaten egg yolks; return to hot mixture.
Cook, stirring, over low heat about one minute.
Stir in cubed chicken, lemon juice and paprika, heating gently.
Remove from heat, stir in chopped pimiento and serve over rice or whole grain toast.