How to Make It
In a medium saucepan, combine the chicken with the stock, celery, onion and bay leaf and bring to a simmer. Cook over moderately low heat until the chicken is just white throughout, about 18 minutes. Strain the liquid through a fine sieve and discard the onion and bay leaf; reserve 2 cups of stock and the chicken and celery separately. Freeze the remaining stock for another use.
Wipe out the saucepan and add the olive oil and rice. Cook over moderate heat, stirring constantly, until the rice just begins to whiten, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes and salt and cook until the liquid is almost absorbed, about 2 minutes. Add the 2 cups of reserved stock and bring to a boil. Cover and cook over low heat until the rice is tender, about 18 minutes. Remove the saucepan from the heat and fluff the rice with a fork; cover.
Meanwhile, remove the chicken from the bones and cut it into 3/4-inch pieces. Finely chop the reserved celery. Add the chicken, celery, currants and parsley to the rice and toss gently. Cover and let stand for 5 minutes; serve hot.