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1
Heat oven to 350F Place water in small saucepan and boil over high heat.
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2
Place raisins in small bowl; pour enough boiling water over just to cover raisins.
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3
Let stand.
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4
In another small bowl, combine curry powder, garam masala, salt and pepper.
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5
Reserve.
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6
In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes.
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7
Remove with slotted spoon; place on paper towels and drain.
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8
Reserve 2 tablespoons bacon fat in skillet.
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9
Add chicken to skillet and brown over medium-high heat, turning.
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10
(Add excess bacon fat if pan becomes too dry.)
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11
Remove chicken thighs to plate and set aside.
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12
In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened.
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13
Add tomatoes, spice mixture, ginger, and raisins with the water.
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14
Simmer sauce to thicken, about 8 minutes.
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15
Place chicken thighs in sauce, skin-up.
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16
Tent skillet loosely with foil; transfer to middle rack of oven.
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17
Bake 20 minutes.
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18
Remove foil from skillet; cook the further thicken sauce, about 15 minutes more.
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19
Remove chicken from oven.
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20
Spoon rice on serving platter; top with chicken thighs and then with tomato sauce.
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21
Garnish with bacon pieces, almonds and parsley.
