This is an easy dish to experiment with Indian cooking, assuming it is not a family tradition already. I learned it from my sous chef Robbie J. at Keswick Hall.
1 whole whole chicken, cut into 8 pieces
1 teaspoon ground thyme
kosher salt and freshly ground black pepper to taste
¼ cup canola oil
6 slices applewood smoked bacon, chopped
1 large yellow onion, diced small
3 ribs celery, chopped
2 green bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved
¼ cup dried currants, plus more for garnish
¼ cup golden raisins, or to taste
3 tablespoons Madras curry powder
2 tablespoons unsalted butter
2 bay leaves
2 cups cooked basmati rice
2 tablespoons peanuts, or to taste
2 tablespoons chopped fresh parsley
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