Country Captain Chicken
In a shallow dish, combine flour, salt, and pepper. Roll chicken pieces in flour mixture to coat all sides.
Heat vegetable oil in a large nonstick frying pan over medium heat. Add chicken pieces and cook 5 minutes per side, or until light brown. The chicken should not be cooked through at this point.
Preheat oven to 200°C / 400°F / Gas 6. Transfer chicken to an oven-proof dish and keep warm in the oven; preserving juices in frying pan.
Reduce heat for the frying pan to medium low. Add onion, pepper, and garlic to the pan juices. Cook for 5 minutes, stirring occasionally, until onions are transparent. Add tomatoes, curry powder, salt, red pepper, and thyme.
Cover pan and simmer gently for an additional 15 minutes. Add the browned chicken and currants/raisins; cover and simmer for another 20 minutes, stirring occasionally, until the chicken is tender and the juices run clear.
Remove from heat and transfer chicken to a deep platter. Spoon vegetables and sauce around the chicken and sprinkle with almonds. Serve with hot rice.