1. Combine 3/4 cup cream of coconut and soy sauce in small bowl. Arrange chicken in single layer in 12×7-inch glass baking dish. Pour cream of coconut mixture over chicken, turning chicken to coat with marinade. Cover; marinate in refrigerator overnight.
2. Combine nectarines, raisins, brown sugar, lemon, vinegar, ginger, garlic and curry in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occasionally. Cool chutney mixture.
3. Add flaked coconut and remaining cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend.
4. Preheat oven to 350°F. Bake chicken in dish with marinade 45 minutes to 1 hour or until chicken is tender, basting frequently with coconut marinade.
5. Place chicken on individual serving plates. Spoon equal amounts of chutney mixture alongside chicken. Garnish as desired.
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