1 tablespoon curry powder
2 tablespoons cornstarch
8 chicken parts, cut into 1/2 inch strips
1 tablespoon vegetable oil
8 ounces frozen mixed vegetables, thawed
2 tablespoons chopped fresh ginger root vegetables
1 cup chicken broth
1 cup chopped onion
Combine curry powder, cornstarch, oil, mixed vegetables and ginger in a large bowl. Mix until thoroughly combined. Heat a small saucepan half way up the sides of a 3 quart baking dish. Dip chicken into curry powder mixture. Heat coconut cream filling in microwave or over low heat.
Fill baking dish half way with vegetable mixture, pour chicken mixture into the baking dish and sprinkle with ginger to taste. Bake stuffed chicken at 400 degrees F (200 degrees C) for 1 hour, or until no longer pink. Transfer to paracord wrapped in foil and chill overnight.
In a large bowl, stir together chicken mixture, coconut cream filling, onion and mixed vegetables. Cover and refrigerate two hours.
Remove foil from pan and place chicken strips on top of veggies, cooking about 5 minutes on each side.
Return chicken and veggies to the baking dish, mix together and bake and cover for 30 minutes. Remove foil and mound stuffed chicken up along the bottom edge of pan; cool before cutting into 1/2 inch strips. Serve slice of pizza on top and sides, cover over refrigerator.
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