Cut 3 pounds chicken into serving pieces and coat with flour seasoned with salt and pepper. Saute chicken in large skillet in 1/4 cup butter until brown on all sides.

Remove from pan; add to skillet 1 onion finely chopped, 1/3 cup diced green pepper, 1 clove garlic mashed, 1 1/2 teaspoons curry powder, and 1/2 teaspoon thyme. Cook the mixture over low heat, stirring frequently, for several minutes.

Stir in large can of tomatoes and add the chicken pieces skin side up. Cook over low heat for 30 minutes or until chicken is tender when tested. Stir in 3 teaspoons dried currants. Serve on heated platter. Good with Rice Pilaf.