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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chutney-chicken-curry