1 lb. boneless skinless chicken thighs (about 4 lg.)
1/2 tsp. salt
1/2 tsp. cayenne pepper
2 tbsp. (1/4 stick) unsalted butter
1 med. onion, chopped
1 lg. red bell pepper, seeded, cut into thin strips
2 lg. garlic cloves, minced
2 tsp. curry powder
1 (14 1/2 oz.) can whole tomatoes
1/4 c. dried currants
1 tsp. dried thyme, crumbled
1/4 c. toasted slivered almonds

Sprinkle both sides of chicken with salt and cayenne. Melt butter in heavy large skillet over high heat. Add chicken and cook until light brown, about 3 minutes per side. Transfer chicken to plate.

Add onion and red pepper to same skillet. Reduce heat to medium. Saute until vegetables begin to soften, about 4 minutes. Add garlic and curry powder and stir 1 minute. Add tomatoes with their juices to skillet, breaking up tomatoes with spoon. Bring to simmer.

Return chicken and any juices on plate to skillet. Reduce heat to medium-low. Cover and simmer gently 15 minutes. Uncover, mix in currants and thyme and cook until chicken is tender, about 5 minutes longer. Season with salt and pepper. Arrange chicken on deep platter. Spoon vegetables and sauce around. Sprinkle with almonds and serve. 4 servings.