In a small bowl mix together secret sauce ingredients. Cover and refrigerate overnight.
Bake puff pastry shells according to directions on the package.
Heat olive oil in a 10 inch saucepan on high heat, add chicken, vegetables, salt and pepper to taste and sauté for 10 minutes.
Add white wine, curry powder and cook for another 3 minutes.
Add remaining coconut milk. Reduce heat to low and cook until sauce is thickened (about 20 minutes).
Add crème fraiche and adjust chicken mixture seasoning, if needed, with salt and pepper.
Remove circle from the center of pastry shells and divide mixture evenly between shells.
Drizzle with secret sauce and garnish with chives.