- 1 1/2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Two 3 1/2-pound chickens, cut into serving pieces
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 2 cups chopped green bell peppers
- 1 cup chopped celery
- 1 bay leaf
- 1 tablespoon curry powder
- 1/2 teaspoon ground dried thyme
- 1/4 teaspoon crushed red pepper
- 1 tablespoon minced garlic
- 6 cups canned whole peeled tomatoes, crushed with their juice
- 1 cup Chicken Stock, or 
- canned low-sodium chicken broth
- 1 tablespoon dark brown sugar
- 1 cup dried currants
- Steamed white rice, for serving 
- 6 ounces toasted slivered almonds, for garnish
- Combine the flour, paprika, 1 teaspoon salt, and the black pepper in a large shallow dish and stir to blend. Dredge the chicken pieces in the flour mixture, coating evenly. Shake off any excess. Set aside.
- Heat the oil and 1 tablespoon butter in a large heavy saucepan over medium-high heat. Cook the chicken, in batches, until lightly browned, 3 to 4 minutes per side. Transfer the chicken to paper towels to drain; set aside.
- Add the remaining tablespoon butter to the saucepan and add the onions, bell peppers, celery, bay leaf, curry powder, thyme, and crushed red pepper. Cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes, Chicken Stock, brown sugar, and the remaining teaspoon salt. Stir to blend, and then reduce the heat to medium. Add the chicken and cook, stirring occasionally, until very tender but not falling off the bones, about 50 minutes. Add the currants and cook 10 minutes longer. Serve hot over steamed white rice. Garnish with the almonds.