1 (2 lb.) chicken, cut up
1/2 tsp. curry powder
1/4 c. orange juice
2 tbsp. honey
1 tbsp. prepared mustard
2 tsp. cornstarch
1 tbsp. cold water
1/2 orange (peeled, sliced and quartered)

Sprinkle chicken with curry powder, rub into meat. Arrange chicken in small baking dish, skin side down.

Combine orange juice, honey, mustard in small saucepan, simmer until blended. Pour over chicken; bake at 375 for 30 minutes. Turn chicken over, continue baking 20 minutes. Remove chicken to serving platter; keep warm.

In small saucepan, combine cornstarch, water and pan juices. Cook and stir until thick and bubbly. Add orange pieces, heat one minute. Pour sauce over chicken. Serve with cooked rice.