Preheat the oven to 450 degrees F.
In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides.
the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric
, coconut milk
, mango chutney
, and lemon juice
. Stir to combine, and bring to a simmer
. Turn the heat to medium-low and reduce for 20 minutes.
Stir in the toasted slivered almonds and sprinkle with minced coriander
). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust
it with flour. Cut the pastry
into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie
cutters to form shapes with the remaining pie dough
and use these to decorate the pie crust
. Brush the top of the pie crusts with egg
whites and bake for 30 minutes.