1 In a plastic or paper bag, combine the flour, 1 teaspoon of the curry powder, the salt and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
2 In a large skillet, warm the butter in the oil over medium-high heat until the butter melts. Add the chicken and brown all over, about 5 minutes per side. Remove to a plate and cover loosely to keep warm.
3 Add 1 tablespoon of the reserved dredging mixture to the skillet and cook, stirring, over medium heat, until the flour is no longer visible, about 1 minute.
4 Stir in the chicken broth, tomato paste, raisins, remaining 1 teaspoon curry powder and the sugar. Bring the mixture to a boil over medium-high heat.
5 Meanwhile, coarsely chop the apricots.
6 When the mixture has come to a boil, stir in the apricots. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 5 minutes longer, turning once.
7 Meanwhile, toast the almonds for 5 minutes in a 375° oven or toaster oven, watching carefully. Coarsely chop the scallions.
8 Before serving, stir the scallions into the skillet