To prepare chicken, combine first 9 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Remove from heat. Remove chicken from broth; place chicken in a bowl, and chill 15 minutes. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with two forks; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth overnight. Skim solidified fat from surface; discard. Reserve 4 1/2 cups broth. Refrigerate remaining broth for another use.
To prepare curry powder, cook coriander and cumin seeds in a small skillet over medium heat 3 minutes or until toasted. Place seeds, red pepper, and next 6 ingredients (red pepper through bay leaf) in a spice or coffee grinder; process until finely ground.
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 10 minutes. Combine curry powder and tomatoes in a blender or food processor; process until smooth. Add tomato mixture and 1 1/2 cups reserved broth to pan; bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally. Stir in chicken and currants; cook until thoroughly heated.
Bring 3 cups reserved broth and salt to a boil in a saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Serve chicken mixture over rice; sprinkle with almonds.
NOTE: Store leftover broth in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.