1 cup Basmati Rice

1 3/4 cup Water

1/4 cup Sultanas

2 teaspoons Chicken Stock Powder

2 teaspoons Butter

1 Cinnamon Stick

Butter Chicken Sauce

1/2 jar Butter Chicken Sauce

500g Chicken Thigh Fillets, cubed


150g Beans or Sugar Snap Peas

1 Carrot, cut into strips

2 tablespoons Chicken Stock

1 tablespoon Water

  1. In the base of a Tupperware Stack Cooker, combine all rice ingredients and microwave on high for 5 minutes, stir,
  2. In the 2nd stack, combine all ingredients. Place ontop of the rice stack and then microwave on high for 10 minutes or until chicken is cooked through.
  3. Combine stock powder and water, pour over vegies in the 3rd stack/ or lid of the stack cooker, this layer goes in at the same time as the chicken layer.
Tried and Tested: