Coconut Curry Chicken

This is one of those under 30 minutes meals, perfect for a crazy busy night.  The flavors are just amazing in this dish.  The curry and coconut milk mix perfectly, creating a delight for your palate.  Enjoy!
-2 chicken breasts, boneless, skinless
-1 (5.3 oz) container plain Greek yogurt
-1 Tbs extra virgin olive oil
-8 oz sliced mushrooms
-1 red bell pepper, sliced
-1 Tbs yellow curry powder
-1 tsp turmeric
-1 (15oz) can coconut milk
-2 Tbs honey
-1 tsp salt
-cooked rice
-1 lime, sliced
Preheat your broiler to high.  Cut the chicken breasts into large chunks and dredge through yogurt so that both sides are completely covered.  Place onto baking sheet.  Broil in preheated oven for 4-5 minutes per side or until cooked through and a little charred.  Remove from oven, let it cool for a couple of minutes then cut into smaller chunks.
Meanwhile, heat oil in large skillet.  Add the mushrooms and bell pepper.  Cook for about 5 minutes. Stir in the curry and turmeric.  Mix well and cook for one minute.  Add the coconut milk, honey and salt.  Give it a good stir.  Add the chicken chunks.  Mix well and cook for a couple more minutes.
Serve on top of cooked rice with a couple of lime slices.  Enjoy!