Saute the onions, apples, and raisins in the butter until soft. Blend in the chutney. Add the chicken stock. If coconut milk is available, reduce the amount of stock accordingly. Add curry powder and garlic and simmer the sauce, covered, for an hour or more, stirring from time to time. Meantime, peel the shrimp and cook them in butter to which a little shrimp mix has been added. If the sauce is too thin, add a very little flour and cook a bit longer. The sauce is, however, supposed to be a thin one; the vegetables alone are the thickening of a real Indian curry. Add the shrimp and let them sit in the sauce for several hours. Taste again for seasoning, heat, and serve on steaming hot white rice.