Season the flour with salt & pepper and lightly coat chicken with mixture.
Heat 3 tablespoons 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° F.
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 dish and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes.
Serve over rice.