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1
Preheat the oven to 325.
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2
In a shallow bowl, mix the flour with the paprika, 2 teaspoons of salt and 1/2 teaspoon of pepper.
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3
Dredge the chicken in the seasoned flour, shaking off any excess.
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4
In a large skillet, heat 2 tablespoons of the oil until shimmering.
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5
Add half of the chicken and cook over moderately high heat until browned, about 8 minutes.
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6
Transfer to a plate.
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7
Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining chicken.
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8
Pour off the oil from the skillet, then melt the butter in it.
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9
Add the bell peppers, onion and parsley; cook over low heat, stirring occasionally, until the vegetables soften, 12 minutes.
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10
Add the garlic, curry powder and mace; cook, stirring, until fragrant, 4 minutes.
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11
Add the tomatoes, their juices and the stock; simmer over low heat for 15 minutes.
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12
Add the currants.
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13
Season with salt and pepper.
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14
Transfer the sauce to a 9-by-13-inch glass baking dish.
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15
Arrange the chicken on top, skin side up.
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16
Cover with foil and bake for 30 minutes, or until the breasts are just cooked through.
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17
Transfer the breasts to a plate and cover loosely with foil.
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18
Bake the remaining chicken for 1 hour longer, or until tender and the sauce is thickened.
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19
Return the chicken breasts to the sauce and bake for 5 minutes longer, or until heated through.
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20
Sprinkle the almonds on top and serve.
