For the curry mix: Combine all the spices in a small bowl and mix together thoroughly.
Preheat the oven to 325° F.
Cook the bacon in a large, deep ovenproof sauté pan over medium-high heat until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
Add the butter and oil to the rendered bacon fat in the pan, and heat over high heat, until it begins to shimmer.
Meanwhile, put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Add the chicken to the sauté pan and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.