1) Chop the chicken into bite size pieces and toss in the flour to coat. 2) Melt the butter in a large saucepan and fry the chicken until golden brown. Remove and set aside. 3) Add the onion, garlic, pepper, carrots, curry powder and thyme to the pan and fry, stirring, for 5 minutes. 4) Add the tomatoes, with their juices, and the vermouth. 5) Return the chicken to the pan and season to taste. 6) Cover and cook for 20 minutes or until the chicken is tender.