Spicy Coconut Chicken Curry

It's Wednesday night and I've decided to treat my hubby to a meal cooked on the stove in lieu of the slow cooker process of our average Wednesday night. I had been craving curry for the past few days and today was the day to appease it :)!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large onion, chopped
• 3 carrots
• 4 tablespoons yellow curry powder
• 16 oz. mixed frozen bell peppers
• 8 oz. frozen peas
• 1 can coconut milk
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon pepper
• 1/2 cup raisins
• 1 medium sized apple peeled and chopped into small cubes
• 1 tablespoon of vegetable oil [To cook chicken in wok.]
• 6 servings of white rice cooked in rice cooker. 
•  crumbled feta cheese, to top each bowl with.

Directions:

1. Cook brown rice in rice cooker.
2. Cut chicken breasts into bite sized pieces.
3. Cook chicken in a wok along with vegetable oil, carrots, and onion.
4. Add curry powder, salt, pepper, cayenne pepper, and frozen veggies to chicken mixture. 
5. Once vegetables are cooked pour in coconut milk, apple and raisins and allow to simmer for 5-10 minutes [until sauce has had a chance to cook down a bit].
6. Add cooked rice to the pan, mix well, taste to see if seasoning is up to par. Season more if necessary. 
7. Top each bowl with feta cheese and you're ready to eat!