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Combine curry powder, ½ teaspoon salt and pepper; rub over both sides of chicken.
In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt.
Add chicken; bring to a boil.
Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes.
Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
Sprinkle with parsley.