In dry skillet, toast curry over medium-low, 3 minutes. Mix with garlic salt, ginger, turmeric, cinnamon, rind, juice. Spoon over chicken. Place in glass baking dish; cover; refrigerate 30 minutes.
Heat oven to 375°F. Bake 35 minutes (170 degrees F internal temperature).
In covered saucepan, simmer rice, broth, turmeric, garlic salt for 10 minutes. Add raisins; simmer 6 minutes until rice is tender. Serve with chicken and garnish.