Cook the rice according to the package directions. While the rice is cooking, move on to the next steps.
Season the chicken with salt and pepper. Combine the flour and paprika in a bowl or shallow dish. Dredge the chicken in the flour mixture.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and lightly brown on both sides, about 2 minutes per side. Note: The chicken does not need to be cooked through in this step; we're just trying to get some nice color on it. It will finish cooking in the sauce.
Remove the chicken from the pan to a plate.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet along with the green and red bell peppers and the onions. Sauté until they have softened, 6 to 8 minutes.
Add the garlic and saute, stirring frequently, for 1 minute.
Add the chicken broth, tomatoes, curry paste (or curry powder), and the currants to the pan along with the chicken; stir to combine.
Bring to a boil, then reduce the heat and simmer, uncovered, for 5 to 10 minutes or until the chicken is cooked through (internal temperature of 165°F). Taste and adjust seasonings as needed.
Serve over the hot cooked rice. If desired (and I highly recommend it), top each serving with some sliced green onions and sliced or slivered almonds.