Tupperware Stack Cooker Chicken Curry

800g skinless chicken fillets cut into strips (approx 4cm x 1cm)
1 packet maggi cream of chicken soup
3 level tsp curry powder
50g onion, finely chopped
50g red capsicum, finely chopped
1 tsp oil
200ml water (250ml for cream of chicken soup)

Place chopped onion, capsicum and oil in 1.5L container spread in base evenly and cook on high for 1 minute. Remove from microwave.
Blend well together water, curry powder and soup. Pour over onion mixture and microwave on high for 1 minute.
Remove from microwave and stir to blend, then add chicken strips and stir again.
Set aside while you prepare Sultana Rice.

(if you are not preparing your sultana rice, cover and cook according to your microwave wattage)