Combine flour, 1 teaspoon salt, and pepper, and mix well. Dredge chicken pieces in flour mixture. Heat lard in a heavy skillet. Brown chicken on all sides, and transfer to a 13- x 9- x 2-inch baking dish, reserving pan drippings.
Add onion, green pepper, and garlic to pan drippings; sauté until tender. Add tomatoes, parsley, curry powder, white pepper, thyme, and remaining salt; stir well, and pour over chicken. Cover and bake at 350° for 45 minutes or until chicken is tender. Remove chicken to a serving platter, reserving sauce; spoon rice around chicken. Add currants to sauce mixture; stir well. Pour sauce over rice. Sprinkle with almonds, and garnish with parsley. Serve chutney as an accompaniment.