2 1/2 to 3 lb. chicken, skinned, cut up
16 oz. jar marmalade
1/3 c. prepared mustard
1 tsp. curry powder
1/2 tsp. salt
2 tbsp. lemon juice
1 lemon, thinly sliced
1/2 c. water
2 tbsp. cornstarch

Arrange chicken in 2 quart shallow baking dish. In saucepan, heat marmalade, mustard, curry powder, salt until melted. Add lemon juice, pour over chicken. Cover with foil. Bake at 375 degrees for 45 minutes. Remove foil; baste chicken. Top with lemon slices. Bake 30 minutes. Remove chicken to platter. Pour sauce into saucepan. Combine water, cornstarch; blend into sauce. Cook, stirring until thickened. Pour over chicken.