Preheat the oven to 325 degrees F.

Combine in a medium bowl the flour, 2 teaspoons kosher salt, 1 teaspoon black pepper and the thyme.

Cover the chicken in the flour mixture, shaking off any extra.

In a large skillet, melt the butter over medium high heat until it begins to foam. Then, fry the chicken in the butter, doing so in batches if necessary. Fry until fully brown on all sides, about 8-10 minutes. Put the chicken on a plate and drain off most of the fat back into the skillet, leaving about 1 tablespoon.

Turn heat on to about medium, and add in the bacon. Fry until crispy, and transfer to a plate. When cool enough, crumble the bacon and set aside.

Add the onion, pepper, celery, garlic, curry powder, paprika and 1 tablespoon currants to the skillet and sauté in the chicken-bacon fat over medium-high heat until tender, about 7 minutes. 

Add in the tomatoes and their juices, bring mixture to a boil and then simmer over medium-low heat for 10 minutes. Add salt and pepper to taste.

Pour 1 cup of the tomato sauce mixture into a casserole dish, spreading evenly. Put the chicken on top, in one layer. Pour the rest of the sauce on.

Cover the dish with foil and bake for 35 minutes. Then, take the foil off and cook dish for 15 more minutes.

Garnish with crumbled bacon, the remaining currants and the slivered almonds. Serve with cooked rice. Enjoy!