In a large heaby saucepan, melt the margarine over moderate heat. Add the onion, carrot, apple, celery, and green pepper and cook uncovered, for 5 minutes or until the onion is soft. Blend in the flour and curry powder and cook for a further minute, stirring continuously. Add the chickien broth, tomatoes, chives, mace, nutumeg and black pepper.Increase the heat to moderately high, cover and bring up to a boil. Reduce the heat to a gentle boil, cover and simmer for a further 30 minutes. Remove the cloves and cool the soup for 10 minutes. In either a food processor or with an immersion blender, blend the soup until smooth. Add the cooked chicken and rice and reheat for 3-5 minutes. Ladle into bowls and add a tablespoon of yogthiurt. Sprinkle with a little fresh parsley.