1: Preheat the oven to 190°C/fan 170°C/gas 5. Melt the oil and the large knob of butter in a large saucepan over a medium heat, then add the onions and garlic and cook until soft. Sprinkle in the flour and curry powder and cook for 2 minutes. Gradually whisk in the chicken stock and simmer, stirring continuously, until it begins to thicken.

2: Add the chicken and poach for 10 minutes until it is cooked. Stir in the ground almonds, raisins and vinegar. Season with a little salt and pepper, then pour into a shallow dish to cool.

3: Brush 4 sheets of filo pastry with the clarified butter and lay them in the bottom of a 23cm (9in) pie tin, allowing the excess to hang over the edges of the dish. Spoon the cooled filling into the dish and fold the overhanging filo back over the filling. Brush the remaining filo sheets with clarified butter and arrange them on top, making sure the whole pie is covered well with pastry.

4: Bake for 15 minutes, then remove from the oven and sprinkle the flaked almonds on top.

5: Return to the oven for a further 15 minutes or until browned and crispy. Remove from the oven and garnish with the chopped coriander before serving.