Mix together flour, salt and pepper. Cut chicken into serving pieces and coat with flour mixture.
Heat 3-4 tablespoons of butter (or oil) in a large, heavy skillet (cast iron works like a dream here).
Add chicken and brown well on both sides.
Once browned, remove chicken from pan and add onion, green pepper, garlic, curry powder, and thyme to skillet and cook for a few minutes over low heat, stirring in all the brown bits or until onions are clear and peppers are cooked through.
Add the stewed tomatoes. Put chicken back in pan and stir to coat with sauce, cover, and cook over very low heat 20-30 minutes or until tender when pierced with a fork.
Stir in the currents. Garnish with almonds and chutney and serve over basmati or jasmine rice.
Toasted Almonds:
Spread almonds in a single layer on a heavy baking sheet with sides and place in an oven preheated to 350°F. Bake 5 minutes and then shake baking sheet to flip almonds. Bake an additional 3-4 minutes, checking every minute, until almonds are a beautiful toasted brown. Try not to eat them all before serving. I had to make a second batch because snacking got the best of me!