1Pre-heat the oven to 300*F - Gas Mark 2. Shelf on middle rung.
Cut the meat into neat pieces & put into a casserole dish & set aside while preparing the sauce.
2Melt the butter or margarine in a saucepan & add the onion. Sauté gently for 3-5 minutes until soft & add the apple. Stir in first the curry powder & flour & then add the stock. Bring to the boil, then add the chutney, sugar, lemon juice & sultanas. Cover with the lid & simmer gently for 5-10 minutes.
3Pour over the prepared meat. Cover with a lid & place in the centre of a slow oven and cook for 2 hours.
About 15 minutes before serving, put the rice into a pan with plenty of boiling water. Boil briskly for 10 minutes or until grains are soft. Strain, then turn them into a hot dish & allow to steam dry in a warm oven for 5 minutes.
Serve & enjoy.
This recipe can be used with cooked meat. Follow the recipe above, but after preparing the curry sauce, (step 2), cover & allow to cook gently for 30 minutes. Then add the cooked meat of your choice & cook until the meat has warmed through - 10-20 minutes depending on size, before serving. Eggs or prawns will usually take about 5 minutes to warm through.