For the rice: 1 large onion, peeled and thinly sliced 2 oz butter 8 oz long grain rice 1 1/4 pints chicken stock For the curry: 12 oz cooked turkey, chicken or capon cut into pieces. 1 oz margarine 1 oz plain flour 1 level teaspoon curry powder 1/4 pint chicken stock 2 hard-boiled eggs, shelled and chopped 2 tablespoons mango chutney Melt 2/3 of the butter,in a pan, add the onion. Add the rice and when the grains are opaque stir in the stock. Bring the liquid to the boil, reduce heat and simmer until all liquid is absorbed and rice is tender. Curry sauce: Melt the margarine, add the flour and cook over a medium heat until they start to get brown. Mix in the curry powder. Gradually add the stock and when the sauce is smooth bring it to the boil and simmer until it thickens. Stir in the meat and hard-boiled eggs and the chutney. Serve the sauce over the rice.