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.