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1
Preheat the oven to 350 degrees.
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2
If you are making the seasoned flour, simply mix all the ingredients together in a bowl.
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3
Dust the chicken with the flour, shaking off any excess.
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4
Reserve.
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5
In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat.
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6
Add the chicken in batches, skin side down, and sear, 2 minutes per side, turning once, until golden on all sides.
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7
Transfer the chicken to a roasting pan; set the skillet aside.
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8
Bake the chicken for 25 to 35 minutes.
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9
Meanwhile, make the curry sauce: Set the skillet you seared the chicken in over mediumhigh heat and add the garlic, Scotch bonnet, and red onion.
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10
Stir well to coat and cook until caramelized, about 10 minutes.
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11
Add the curry powder, stir well, and cook for 30 seconds.
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12
Add the orange juice, star anise, and saffron and cook, stirring, for 2 minutes, as the juice reduces by half.
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13
Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir.
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14
Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
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15
While the sauce is simmering, put the cucumber in a colander and toss with the salt.
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16
Let stand for 20 minutes, stirring now and then to distribute the salt.
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17
(The salt will pull excess water out of the cucumber.)
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18
Rinse the cucumber well under cold running water and drain.
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19
Blot with paper towels.
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20
Pass the curry sauce through a fine-mesh strainer into a smaller skillet.
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21
Add the tomatoes and heat through.
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22
Keep warm over very low heat.
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23
To serve, put 2 pieces of chicken on each plate.
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24
Spoon the curry sauce over and scatter the cucumber and pineapple over the top.
