Skin chicken. In a large skillet stir together undrained tomatoes, parsley, currants or raisins, curry powder, bouillon granules, mace or nutmeg, and sugar. Place chicken in skillet. Spoon tomato mixture over chicken. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken from the skillet; keep warm.
For sauce, skim fat from tomato mixture in skillet. In a small mixing bowl stir together cornstarch and cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce with rice. Sprinkle with almonds, if desired. Makes 6 servings.