I grew up going coming home from school to the wonderful aroma of chicken simmering in coconut milk. As soon as I opened the door, the smell would hit my nostrils, and immediately a feeling of comfort and excitement with come over me. In the recipe below, we make a super-delicious coconut chicken recipe that can easily be prepped, frozen for later and then cooked in the slow cooker.
First, we cut the chicken into large chunks, then generously season it with salt and pepper. We then put the chicken into a gallon zip-lock bag along with curry powder, sugar, chili flakes, garlic and ginger. The rest of the veggies go in, we seal the bag and into the freezer it goes, where it can stay for two to three weeks. When you're ready to cook, simply remove from the freezer to thaw the night before. The next day, dump everything into a 6-quart slow cooker and add the coconut milk.