2 tablespoons curry powder — * see note
1 1/4 teaspoons salt
1/4 teaspoon peppercorns
6 chicken breasts or turkey cutlets — skinned and
boned 1 1/2 cups orange juice
1 cup rice — converted
3/4 cup water
1 tablespoon brown sugar
1 teaspoon dry mustard
Combine curry powder, 1/2 tsp salt and pepper. Rub into chicken pieces and set aside. In a 10 inch skillet, combine Orange Juice, rice water, sugar, mustard and remaining salt. Mix well. Arrange chicken over rice. Bring to a boil an then cover. Simmer 20 minutes. Remove from heat and let stand until liquid is absorbed. About 5 minutes. Sprinkle with parsley before serving.