Prepare basmati rice. Cook curry powder in a medium pan over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly for1 minute. Add onion, and cook for 1 minute. Stir in lemon juice.
Add rice, chicken, salt, and pepper and cook for 1 minute.Roll one pastry sheet into a square on a lightly floured surface. Cut pastry into many squares.Stir together egg and 2 tablespoons water and lightly brush edges of pastry squares with mixture.
Place 2 tablespoons rice mixture on each square, and fold over to form a triangle. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.
Bake for 20 minutes or until golden brown. Serve warm with chutney. Stir 1/3 cup golden raisins, 1/4 cup chopped almonds, and 3 tablespoons chopped cilantro into prepared chicken mixture. For a creamy dipping sauce, stir 1 cup plain yogurt, 1 tablespoon chopped cilantro, and 1/4 teaspoon each of curry powder, ground red pepper, salt, and pepper into the mango chutney.
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