Melt the butter in a Dutch oven over medium heat. Add the diced carrot, chopped onion, and bell pepper. Cook for 4 to 5 minutes until the onion is translucent, then add the garlic and cook for 1 minute longer.

Add the tomatoes, chicken broth, and curry powder to the Dutch oven and stir to blend. Set aside.

Heat the vegetable oil in a large skillet over medium-high heat.

Combine the flour, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper in a bowl. Dredge the chicken thighs in the flour mixture and cook in the hot oil, skin-side down, until browned, 4 to 5 minutes on each side.

Use tongs to transfer the chicken to the Dutch oven, coating with the tomato mixture.

Bring the stew to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the coconut and raisins and cook for 5 minutes longer. Taste and adjust the seasonings.