Preparation

Make the curry

Heat 1 Tbs. oil in a large, deep skillet over medium-high heat. Add half of the chicken and cook, turning once, until golden brown, 6 to 8 minutes. Using tongs, transfer to a plate. Repeat with the remaining 1 Tbs. oil and chicken. Return the skillet to medium heat, add the onion, ginger, curry powder, and garlic, and cook, stirring often, until the onion is just softened and mixture is very fragrant, 2 to 3 minutes more. Whisk in the coconut milk, crushed tomatoes, and salt, scraping up any browned bits.

Return the chicken and any accumulated juices to the skillet. Bring just to a boil. Reduce the heat to medium-low and simmer gently, uncovered, until curry is thickened and chicken is tender, about 13 minutes. Remove from the heat, shred the meat with two forks, and stir in the peas, raisins, and yogurt. Divide the curry evenly among six 10- to 12-oz. oven-safe bowls or ramekins. Cool completely before topping with the crust.

Make the crust

Preheat the oven to 400°F. Lightly dust a clean work surface with flour. Working with one sheet of puff pastry at a time, gently roll out to 10×10-inch square, then cut into 4 squares. Repeat with remaining sheet of puff pastry. (You will have 1/2 sheet left over) Brush the edges of the bowls with egg wash, then top each bowl with a square of puff pastry. Press down to seal, letting the edges hang over the bowls. Gently cut a small slit in the top of each pie.

Brush each crust with the egg wash, then arrange the bowls on a large foil-covered baking sheet. Bake until light golden brown, about 20 minutes. Working quickly, spray each crust with olive oil, generously sprinkle with cashews, and return to the oven to bake until deep golden brown, 5 to 10 minutes more.