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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	698.17 Kcal (2923 kJ)
Calories from fat	282.84 Kcal
		% Daily Value*
Total Fat	31.43g	48%
Cholesterol	31.38mg	10%
Sodium	1566.89mg	65%
Potassium	927.18mg	20%
Total Carbs	82.09g	27%
Sugars	21.04g	84%
Dietary Fiber	9.27g	37%
Protein	22.77g	46%
Vitamin C	114.8mg	191%
Vitamin A	3.1mg	104%
Iron	44.2mg	245%
Calcium	156.8mg	16%

Amount Per 100 g
Calories	77.01 Kcal (322 kJ)
Calories from fat	31.2 Kcal
		% Daily Value*
Total Fat	3.47g	48%
Cholesterol	3.46mg	10%
Sodium	172.84mg	65%
Potassium	102.27mg	20%
Total Carbs	9.05g	27%
Sugars	2.32g	84%
Dietary Fiber	1.02g	37%
Protein	2.51g	46%
Vitamin C	12.7mg	191%
Vitamin A	0.3mg	104%
Iron	4.9mg	245%
Calcium	17.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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