1. Dredge the chicken pieces in the flour seasoned with the salt and pepper.
2. Heat four tablespoons of butter in a large skillet and brown the chicken parts on all sides. If necessary, add more butter. Remove the chicken from the skillet and add the onion, green pepper, garlic, curry powder and thyme. Cook briefly, stirring, until the onion wilts. Add the tomatoes with the liquid from the can. Return the chicken to the skillet, skin side up. Cover the skillet and cook until tender, twenty to thirty minutes. Stir the currants into the sauce.