Durus kura (or simply Durus) is a traditional

fried chicken Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or ...

curry, one of the most significant

Bangladeshi Bangladeshis ( bn, বাংলাদেশী ) are the citizens of Bangladesh, a South Asian country centered on the transnational historical region of Bengal along the eponymous bay. Bangladeshi citizenship was formed in 1971, when the ...

dishes in the

Bengali Bengali or Bengalee, or Bengalese may refer to: *something of, from, or related to Bengal, a large region in South Asia * Bengalis, an ethnic and linguistic group of the region * Bengali language, the language they speak ** Bengali alphabet, the w ...

and

Rohingya The Rohingya people () are a stateless Indo-Aryan ethnic group who predominantly follow Islam and reside in Rakhine State, Myanmar (previously known as Burma). Before the Rohingya genocide in 2017, when over 740,000 fled to Bangladesh, an ...

cuisine of

Chittagong Chittagong ( /ˈtʃɪt əˌɡɒŋ/ ''chit-uh-gong''; ctg, চিটাং; bn, চিটাগং), officially Chattogram ( bn, চট্টগ্রাম), is the second-largest city in Bangladesh after Dhaka and third largest city in B ...

, which is basically skinless whole

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

cooked in a thick

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

. Duroos is typically popular for guests during weddings and other events in

and

Arakan Arakan ( or ) is a historic coastal region in Southeast Asia. Its borders faced the Bay of Bengal to its west, the Indian subcontinent to its north and Burma proper to its east. The Arakan Mountains isolated the region and made it accessi ...

. Duroos can be served with

polao Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techniq ...

khichuri ''Khichdi'' or ''khichri'' (, , , , Odia language, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include Pearl millet, ''bajra'' and Mung bean, mung ''dal ...

. Chicken is called kura or kuro in the

Bengali language Bengali ( ), generally known by its endonym Bangla (, ), is an Indo-Aryan languages, Indo-Aryan language native to the Bengal region of South Asia. It is the official, national, and most widely spoken language of Bangladesh and the second m ...

, from which the name derives.

Bengali Muslims Bengali Muslims ( bn, বাঙালি মুসলমান; ) are adherents of Islam who ethnically, linguistically and genealogically identify as Bengalis. Comprising about two-thirds of the global Bengali population, they are the sec ...

of Chittagog traditionally serves this dish to the groom in the wedding occasion.

Ingredient

* Skinless whole

, *

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

, *

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...

paste, * green chilli and dry red chilli paste, *

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

coriander Coriander (;

paste, * garam masala paste, *

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

paste, * garlic paste and * onion paste.

Process

The whole chicken should be cleaned and washed well and the two sides of the chicken breast should be pierced and the legs should be bent. All the spices should be mixed well throughout the body. Then in a pan on stove, mixture of onion paste, ginger paste, garlic paste, green chilli paste, turmeric powder, cumin powder, salt, poppy seed paste, coconut paste, almond paste, bay leaf and water need to be poured with the whole chicken. After that, covering with a lid it's required to cook for 20 minutes. After 20 minutes, removing from the pan the lid should be opened. Later, it's required to put oil in another pan on the stove. When the oil is hot, the boiled chicken should be fried well on both sides. After that, the boiled chicken masala pan should be kept on the oven, mixed the powdered milk with garam masala powder. Then it needs to stir with the boiled chicken, and cover it to cook for another 5 minutes. At the end, when it turns red, it has to be taken down.

Ingredient

Process

References

See also