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1
Preheat the oven to 350 degrees F.
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2
Pour the broth into a small saucepan and bring to a boil over high heat.
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3
Put the currants in a small bowl and pour enough broth over them to cover.
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4
Set aside.
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5
In another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.
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6
Scatter the bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat.
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7
Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes.
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8
With the slotted spoon, transfer the bacon to a small bowl and reserve.
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9
Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl.
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10
Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side.
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11
Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry.
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12
Remove the chicken and reserve in a medium bowl.
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13
Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil).
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14
Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.
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15
Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes.
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16
Add the tomatoes, spice mixture, ginger, and the currants and their broth.
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17
Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
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18
Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy.
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19
Tent the pot loosely with foil and transfer to the middle rack of the oven.
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20
Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes.
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21
Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.
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22
Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper.
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23
Discard the chile.
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24
With tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot white rice.
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25
Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
