Coat the chicken with the flour. Heat the butter in a heavy frypan and brown the chicken on all sides, working in batches. It should be about 4 minutes per side. Set the chicken aside.
To the frypan, add onions, capsicum, curry, ginger, cinnamon, cloves and nutmeg. Cook, stirring, 1 minute. Add tinned tomatoes, stock, raisins, lemon juice, sugar, garlic, thyme and salt and pepper to taste.
Slightly crush the tomatoes with a wooden spoon, then return the chicken to the frypan and bring to a simmer. Lower heat, cover and simmer until chicken is done, about 20-30 minutes.