How to Make It
Heat a large Dutch oven or deep skillet over medium-high; add oil and butter. Sprinkle chicken evenly with 1 1/2 teaspoons of the salt.
Add half of the chicken, skin side down, to Dutch oven. Cook until skin is golden brown, about 8 minutes. Turn with tongs; cook until browned on other side, about 4 minutes. Transfer chicken to a plate. Repeat process with remaining chicken.
Reserve 2 teaspoons drippings in Dutch oven. Add onion and bell pepper. Cook over medium-high, stirring occasionally, until soft, about 5 minutes. Stir in garlic, curry powder, black pepper, and remaining 1 1/2 teaspoons salt. Cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and currants, stirring well to break up tomatoes.
Return chicken to Dutch oven. Reduce heat to low. Cook, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 25 minutes.
Transfer chicken to a plate. Bring sauce in Dutch oven to a simmer over medium-high. Simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 7 minutes.
Serve chicken and sauce over hot rice, passing around any extra sauce at the table. Sprinkle evenly with almonds, currants, coconut, bacon, thyme, and/or parsley. Serve with chutney, if desired.