|Short grain rice||375 Milliliter|
|Boneless pork steaks||920 Gram (8 Pieces, 115 Gram Each)|
|Safflower oil||30 Milliliter|
|Diced pared apples||250 Milliliter|
|Minced garlic||2 Clove (10 gm)|
|Curry powder||30 Milliliter|
|Chicken broth||250 Milliliter|
|Whipping cream||250 Milliliter|
|Chopped fresh cilantro||45 Milliliter|
Sprinkle the rice in a large casserole dish, add the currants.
Layer the pork over the rice.
In a skillet heat the oil and saute the onion, apples and garlic until tender.
Stir in the curry powder, reduce the heat and cook for 3 minutes longer.
Stir in the chicken broth, chutney, and whipping cream, boil 2 minutes.
Pour over the pork, cover, and bake in a preheated 350°F (180°C) oven for 1 1/4 hours.
Remove cover and sprinkle with cilantro, serve at once.