Curry with basmati rice and chicken liver in tomato sauce with roasted peppers
I made this dish for the first time almost by accident, after finding a bag of roasted peppers in the fridge from the freezer and a kilogram of chicken liver that I had bought on sale. The idea was to improvise something quick, but not fried liver again. While I was stirring the rice, I realized I didn’t really feel like standing over the stove, so I pulled out the multicooker (I've been using it quite often since the time crunch began). That’s how I ended up combining oven-browned chicken liver with tomato sauce and roasted peppers, served over basmati rice with curry and butter. The next day, my family was already asking when I would make it again, a sign that this recipe is worth keeping. Quick Info I usually get about 4-5 generous servings from the quantities below, depending on how hungry you are. Including prep time, I’d say you can have everything ready in an hour and a half if you don’t get sidetracked. It’s not complicated, but it’s not something you can just throw together – it requires a bit of attention, especially with the liver. Ingredients and their uses Basmati rice – 250g. The fluffy and light kind that doesn’t turn mushy, perfect for curry. Water – 500ml. For boiling the rice; this ratio works for me, and it doesn't come out sticky. Curry powder – 1 teaspoon. Adds flavor to the rice; this combination isn’t very spicy. Salt – ½ teaspoon for the rice, 1 teaspoon for the liver. Nothing bland, please. Butter – 25g. At the end, for a bit of creaminess and flavor. Fresh parsley – one bunch, chopped. I add it to the rice at the end for freshness. Chicken liver – 800g. I choose the prettiest ones, wash them, and clean off any membranes if needed. Oil (I use Unisol, but use whatever you have) – 100ml. For browning the liver in the oven. Sweet paprika – 1 teaspoon. Pairs perfectly with the liver and adds color. Pepper – a pinch. I don’t make it too spicy, so everyone can enjoy it. Tomato sauce – 400g. The base sauce for the liver. Roasted peppers – 3 pieces (or the equivalent from the freezer), finely chopped. For sweetness and flavor. Bay leaves – 2 pieces. For a subtle aroma in the sauce. Water – 1L for blanching the liver, then discard the water. Preparation method 1. First, I tackle the liver since it takes longer. I wash it well (no need for details; everyone has their own way of cleaning liver), drain it, then put a large pot of water with salt on to boil. When it comes to a boil, I submerge the liver and let it sit for about 2-3 minutes, just enough to lose its blood, not to cook it through. Discard the water; you won’t use it for anything, just rinse the liver briefly with warm water. 2. Next, I move to the oven. In a heatproof dish (ceramic or a thick baking tray works), I pour in the oil, add the liver (don’t overcrowd it), and sprinkle paprika, pepper, and salt on top. I put it in the oven at 180°C for about 30 minutes. Occasionally, I open it and turn the liver to brown it on both sides. I don’t leave it too long, or it gets dry. 3. While the liver is in the oven, I prepare the sauce. I chop the roasted peppers as finely as I can (if they’re frozen, I throw them straight into the food processor, it works great). I mix the peppers with the tomato sauce. You can add a bit of sugar if the sauce is too tangy, but I usually don’t. 4. When the liver is lightly browned, I pour the tomato and pepper mixture over it, add the bay leaves, and put it back in the oven for another 15 minutes to simmer gently in the sauce and thicken everything. 5. While the liver is in the oven, I prepare the rice. In the multicooker, I put in the water, curry, and salt, set the FRY program for 20 minutes with the lid open at first. When the water comes to a boil, I add the well-washed rice. Then I close the lid and let it finish the program. I don’t use the RICE program because basmati takes too long and ends up too soft. Once the time is up, I add the butter and chopped parsley and mix. 6. Finally, I take the liver out, check for salt and seasoning in the sauce (if it needs more, I adjust), and serve it warm alongside the rice. Why I make it often I’ve realized that this recipe is a great combination when I want a hearty meal that isn’t heavy or boring. It works for lunch or dinner, and you don’t feel guilty after eating it. Plus, the combination of roasted peppers, liver, and curry rice brings both picky eaters and those with big appetites to the table. Also, you can prepare everything without someone hovering over the stove. It reheats well the next day, which is important to me. Tips, variations, and serving ideas Useful tips: Don’t let the liver dry out. If after 30 minutes in the oven it doesn’t look evenly browned, don’t torture it – it will cook in the sauce anyway. Don’t let the roasted peppers be too watery when you add them to the sauce, or it will dilute everything. Many people put the rice in the multicooker directly on the RICE mode, but I find it takes too long and isn’t necessary; basmati doesn’t need to be left for hours. Don’t overcrowd the dish – if you put too much liver in a small dish, it will steam instead of brown. Ingredient substitutions and adaptations: Chicken liver can be replaced with chicken hearts (it becomes a bit chewier, but it works). If you don’t want liver at all, you can try pieces of boneless chicken breast or thighs, but reduce the cooking time by half. Gluten-free: the recipe is already gluten-free; just make sure not to use store-bought sauces with questionable additives. For a diet: reduce the amount of butter or use less oil, or skip the curry if you don’t like it. Variations: If you want something greener, add some quickly sautéed spinach at the end. You can also add peas to the rice or even sweet corn. For a spicy note, add a pinch of chili to the tomato sauce – but not everyone likes it. Serving ideas: I serve the rice as a “bed,” then place the liver with its sauce on top so the juices soak into the rice. It goes well with pickles on the side, a hot pepper, or a simple salad. For drinks, a glass of yogurt or even a light red wine – that’s up to each person, you know what works for you. Frequently asked questions 1. Can I make the recipe without a multicooker? Yes, you can boil the rice on the stovetop. Just be careful with the water; don’t let it cook too long, or it will turn mushy. 2. Can the liver be put directly in the oven raw, without blanching? I don’t recommend it because it leaves too much foam and the taste is different. Quick blanching helps remove excess blood and the strong smell. 3. What do I do if I don’t have roasted peppers? You can use fresh bell peppers, just sauté them before adding them to the sauce. It won’t have the same sweet flavor, but it will still turn out good. 4. Can I use another type of rice? You can use regular round-grain rice, but it won’t be as fluffy. Basmati is airier and doesn’t stick. 5. Can I freeze the final dish? Yes, but separately – the rice in one bag, the liver with sauce in another. When reheating, the rice tends to be drier, so add a tablespoon of water when warming it up. Nutritional values (approximate, per serving) Chicken liver isn’t exactly low in fat, but it’s not a calorie bomb either. Per serving, you have about 400-500 kcal, depending on how much rice and butter you use. There’s plenty of protein (around 28-30g), moderate carbohydrates (35-40g from the rice and sauce), and fats in the middle (15-18g, part from the oil and butter). What I like about this dish is that it doesn’t contain flour or heavy frying, and the liver comes packed with iron, vitamins, and some cholesterol – but nothing excessive if you don’t eat it daily. With pickles or salad, it’s a balanced meal. How to store and reheat Once cooled, I put everything in separate containers – the rice in one, the liver with sauce in another. It keeps in the fridge for 2-3 days without issues. When reheating, I put the rice with a tablespoon of water in the microwave or steam it; otherwise, it dries out. The liver with sauce goes in a low oven or a pan; don’t let it boil too much when reheating, or it becomes rubbery. If it’s been more than two days, I prefer to freeze it, keeping the rice and sauce separate, and thaw it in the fridge overnight, not at room temperature. That’s it; it reheats well – the taste doesn’t suffer at all.
Preparation
First, we prepare the chicken liver because it takes longer. We put a pot of water on the fire with a little salt. When the water reaches boiling point, we immerse the washed liver and let it boil for two to three minutes, then we drain the water and rinse the liver with a little warm water. In another heat-resistant dish, we put the oil and place the liver. We sprinkle paprika, pepper, and salt over the liver and put the dish in the oven for 30 minutes at 180 degrees. We turn the liver from side to side during cooking to brown it evenly. We finely chop the roasted pepper; I had it frozen and processed it directly in the food processor while still frozen. We mix the tomato juice with the pepper and pour everything over the browned liver, add the bay leaves, taste the sauce, and season with spices and salt if necessary, then we leave the dish in the oven for another 15 minutes. In the meantime, we prepare the rice. We put water in the multicooker and set the FRY program for 20 minutes. We add curry and salt, and when the water starts to boil, we add the rice and close the lid. I didn't switch to the RICE program because it takes longer, and basmati cooks much faster. After the time is up, we add the butter and chopped parsley. We serve it alongside the liver in tomato sauce and roasted peppers.
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