1/2 cup unbleached all purpose
Season the flour with S&P and lightly coat chicken with mixture. Heat 3 Tbl. butter in a skillet over medium heat, add chicken and lightly brown on all sides. Remove chicken from the skillet and preheat oven to 350°.
Add remaining 2 Tbl. butter to the skillet and melt over medium heat. Add onions, garlic, peppers and sauté, stirring frequently until the veggies are soft (5-7 minutes).
Stir in curry powder and cook 2 minutes longer.
Stir in tomatoes and cream of coconut, heat to simmering and season with Worcester sauce, Tabasco and S&P to taste. Stir in currants & remove from heat.
Arrange the sautéed chicken in
a casserole and pour the curry sauce over the chicken bake covered until the
chicken is tender, about 45 minutes. Serve over rice.