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1
Pat the chicken dry with paper towels.
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2
Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan.
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3
Sprinkle the chicken with salt and pepper on both sides and brown well.
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4
Remove to plate and repeat for the remaining chicken.
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5
Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds.
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6
Then add the ginger, garlic, chiles and stir another 1 to 2 minutes.
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7
Puree the stock and chutney together in a blender or food processor.
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8
Then add the chutney mixture to the pan and combine with the tomatoes.
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9
Slide the chicken back in and turn to coat.
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10
Reduce the heat and simmer until cooked through, 8 to 10 minutes more.
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11
Cool and store in the refrigerator for a make-ahead meal.
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12
To serve, reheat the chutney chicken on the stovetop over medium heat.
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13
Toast the coconut until golden brown and fragrant.
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14
Cook the rice to tender, according to package directions.
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15
Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper.
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16
Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.
