In Dutch oven or deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside.
Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.
To pan drippings, add celery, onion, bell pepper, and garlic;
cook, stirring, until onion is transparent, about 5 minutes.
Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt.
Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.
Return chicken to the pan; cover and cook for 20 minutes.
Add currants and broth; cover and cook for another 10 minutes or until chicken is done.
Sprinkle with parsley, crumbled bacon and toasted almonds.
Serve on rice.