Heat half the oil in a saucepan over a medium heat, add the onions and cook for 2–3 minutes, until beginning to soften. Stir in the curry powder, raisins, baked beans and mango chutney. Cook for 4–5 minutes, stirring occasionally.
Meanwhile, heat the butter and remaining oil in a frying pan over a medium heat, add the polenta and cook for 1–2 minutes on each side.
Serve the beans spooned over a slice of polenta, sprinkled with the flaked almonds.