Bombay Chicken and Rice

I made this when it was on the Uncle Ben's box, it went over well, lost the recipe, got it from the Cooking Echo (that's how it got here!), used it for Parish Suppers (lost it a couple more times, found it here each time), and will cook it for 24 people on Friday. It's first-class and easy as well.

Yields:	6 servings
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3	pounds	chicken, whole	broilerfryer, cut up
1	x	salt
1	cup	rice, converted
6	ounces	mixed dried fruit	pieces or 11/3 cups dried fruit and raisins, diced
1/2	cup	onion	chopped
4	teaspoons	curry powder
1 1/2	teaspoons	sugar
1	teaspoon	salt
2	cups	water
2	tablespoons	butter	or margarine, melted
1/2	teaspoon	paprika
1	x	parsley leaves	optional, fresh chopped

Preheat oven to 375 degrees.

Remove excess fat from chicken; season with salt.

Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt and water in a 12x8x2-inch baking dish; stir well.

Arrange chicken over rice mixture.

Combine melted butter, paprika and remaining 2 tsp curry powder; brush on chicken.

Cover tightly with aluminum foil and bake in 375 degree oven 1 hour, or until chicken is tender and most of liquid is absorbed.

Garnish with chopped parsley, if desired.

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I tried this recipe on my family,we topped it with all our favorite toppings for taco and there was none left over