Serves 4
6 eggs
8 oz (225g) long-grain rice 1/2 oz (15g) butter
Sauce
1 medium-sized onion
1 oz (25g) butter 1/2 cooking apple
2 level tablespoons curry powder
1 level tablespoon plain flour
3/4 pint (400ml) hot chicken stock
2 teaspoons mango chutney
1 tablespoon soft light brown sugar juice of 1/2 lemon
1 oz (25g) sultanas
Boil the eggs for 8 minutes from cold. Drain and plunge into cold water. Shell and submerge eggs in a bowl of water until cold. Sprinkle the rice into a pan of boiling salted water and cook for 8-10 minutes, then drain. Turn into a greased ovenproof dish. add a few flakes of butter and cover with kitchen foil. Place in an oven heated to 325°F (160°C) or Gas no. 3 for 30 minutes to dry.
Peel and finely chop the onion. Melt the butter in a saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Peel, core and dice the apple. Add to the pan along with the curry powder. Cook gently for 1 minute to draw out the flavour of the curry powder. Stir in the flour and gradually add the hot stock. Bring to the boil, stirring all the time to make a smooth sauce. Lower the heat and add the chutney (chop up any large pieces), sugar, lemon juice and sultanas. Cover with a pan lid and simmer gently for 30 minutes, stirring occasionally.
Cut the eggs in quarters and add to the sauce. Fluff the rice with a fork and transfer to a warmed serving dish. Spoon the curried eggs on top and serve.