Melt the butter in a saucepan, add the onion and garlic and cook for 5 minutes, or until softened but not browned. Mix in the apple, chutney, spices and curry powder and cook for 1 minute. Stir in the tomato purée and bring to the boil, stirring constantly. Reduce the heat, cover and simmer for 40 minutes.
Meanwhile, bring the stock or water to the boil in a saucepan and stir in the rice. Reduce the heat, cover tightly and cook on low heat for 20–25 minutes, or until the rice is cooked and all the liquid is absorbed.
Preheat the oven to 190°C. While the rice is cooking, hard-boil the eggs for 10 minutes, immerse in cold water until cool and remove the shells. Cut the eggs in half lengthways and remove the yolks. Pass the yolks through a nylon sieve into a bowl, add the chopped prawns, 3 tablespoons of the cream and salt and pepper to taste and mix well. Spoon the mixture into the egg whites.
Mix the parsley into the cooked rice and spoon it diagonally across the centre of a large, heatproof oval serving platter. Arrange the eggs on either side of the rice, leaving a space at each end of the platter for the sauce, then cover the platter loosely with foil and put it in the oven for 10 minutes to warm through.
Stir the lemon juice and remaining cream into the curry sauce, season to taste and heat for 2–3 minutes. Take care not to let it boil, or it will curdle.
Remove the eggs and rice from the oven. Pour some sauce into the spaces left at either end of the serving platter and the rest into a heated serving bowl or sauceboat. Garnish the eggs with the reserved prawns and serve immediately, with a simple green salad.
Alternatively, the eggs and rice can be arranged on individual serving plates, heated through as described above and served surrounded by the curry sauce.