• 1/2 cup unbleached all purpose flour
• Salt & Pepper
• 3 boneless whole chicken breast halved
• 5 tablespoons unsalted butter
• 1 medium onion
• 2 cloves garlic
• 2 red peppers seeded and diced
• 3 tablespoons best quality curry powder
• 1 can stewed tomatoes
• 1 can coconut milk
• a dash of Tabasco sauce
• a dash of Worcestershire sauce
• 1/2 cup currants

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 .

Add remaining 2 tablespoons 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 coconut milk, heat to simmering and season with Worcestershire 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.