2 to 2 1/2 lbs. skinless fryer or breasts
3/4 tsp. onion salt
3 tbsp. shortening
1/4 c. soy sauce
1/2 tsp. curry powder
2 bay leaves
3/4 tsp. pepper
1/2 c. ketchup
2 tbsp. prepared mustard
2 1/4 c. water

Sprinkle chicken evenly with onion salt and pepper. Heat shortening in large heavy skillet and brown all sides. Blend ketchup, soy sauce, mustard, curry, water and bay leaves. Pour over chicken. Cover and simmer over low heat until chicken is tender, about 45 minutes. Serve with rice.

If you want thicker gravy for the rice, add 1 cup water and bring sauce to boiling. Stirring constantly, gradually add a blend of 2 tablespoons cornstarch and 2 tablespoons water. Bring to boil; cook until thickened.