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1
Heat the oven to 325 degrees.
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2
Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl.
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3
In a large skillet, melt the butter over medium-high heat until it foams.
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4
Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.
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5
Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
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6
Return the skillet to medium heat, add the bacon and fry until crispy.
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7
Transfer to a plate.
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8
Once cool, crumble and set aside.
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9
Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and saute over medium-high heat until soft and fragrant, about 7 minutes.
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10
Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes.
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11
Season to taste with salt and pepper.
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12
Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.
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13
Arrange the chicken on top.
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14
Pour the remaining sauce over and around the chicken.
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15
Cover tightly with foil and bake for 35 minutes.
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16
Remove the foil and cook for 15 minutes more.
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17
Top with the crumbled bacon, remaining currants and slivered almonds.
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18
Serve with cooked rice and any condiments you wish.
