Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until seared, about 3 minutes.
Stir in the curry powder, garlic or ginger, salt, and pepper. Sauté for 1 to 2 minutes.
Stir in the chutney and coconut milk, and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the flavors have come together.
Notes
Cauliflower Rice: Place some cauliflower florets in your blender and pulse until minced. Heat a little oil in a skillet over medium heat, add the minced cauliflower and saute until tender, 3 to 5 minutes. I like to mix 50/50 white rice with cauliflower rice.