Caribbean Chicken

I am at a loss to remember exactly where I got this from. I have a feeling it was from a magazine recipe card in something like 1993. Anyway, it's a fabulous recipe and tastes great hot or cold.

Ingredients for 4-6:
6 chicken portions e.g. boneless thighs
1 tablespoon plain flour
2 teaspoons salt
2 teaspoons curry powder
1oz butter or oil

Sauce
2 onions, chopped
6oz streaky bacon, chopped
2 tablespoons vegetable oil
2 apples, peeled and diced
2 teaspoons curry powder
2 tablespoons plain flour
2 tablespoons tomato puree
12fl oz chicken stock
8oz can pineapple pieces

Preheat oven. (That's all it says in my handwritten recipe book. Either it didn't have a temperature or for some reason I didn't write it down! I'd probably preheat it to 180/200C.)
For the sauce: heat the oil in a large pan. Add the bacon and onion and fry for 3-4 minutes. Add the apple and curry powder and cook, stirring, for 1 minute.
Stir in the tomato puree and flour. Gradually blend in the stock and bring to the boil, stirring continuously.
Add most of the pineapple pieces, leaving some for garnish. Cover and simmer for 10 minutes.
Meanwhile, mix together the flour, salt and curry powder. Add the chicken and toss to coat.
Heat the butter or oil in an ovenproof casserole dish. Add the coated chicken and fry on both sides to brown.
Pour the sauce over the chicken, cover, and cook in the oven for 30 minutes or until the chicken is tender.
Serve garnished with pineapple pieces, on a bed of rice.