Whit the chop n’ prep, chop the French shallot, garlic and ginger.
In the 1.75L of the tupperwave Stack cooker, put the ginger, garlic, French shallot, the curry and garlic powder whit 1 tbsp. of olive oil. Cook for 1 minute.
Add the butter and melt for 30 second.
Add the chicken
Whit the power chef, chop the onion and the mushroom and add to the chicken.
In the shaker, mix the tomato soup and the cream. Pour on the chicken.
In the 3L of the Tupper wave, put the rice and water.
Cook for 25 minutes at high whit the cover.
Chop the coriander whit the chop n’ prep and add to the chicken.