Durus kura (or simply Durus) is a traditional

fried chicken Fried chicken, also called 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 Arakanese,

Bangladeshi cuisine Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple foods of Bangladesh are rice and fish. The majority of Bangladeshi people are ethnic Bengali, with a ...

, Arakanese, Bangladeshi dishes in the Bengali Cuisine, Bengali and

Rohingya The Rohingya people (; ; ) are a stateless Indo-Aryan ethnolinguistic group who predominantly follow Islam from Rakhine State, Myanmar. Before the Rohingya genocide in 2017, when over 740,000 fled to Bangladesh, an estimated 1.4 million Ro ...

cuisine of

Arakan Arakan ( or ; , ), formerly anglicised as Aracan, is the historical geographical name for the northeastern coastal region of the Bay of Bengal, covering present-day Bangladesh and Myanmar. The region was called "Arakan" for centuries. It is ...

and

Chittagong Chittagong ( ), officially Chattogram, (, ) (, or ) is the second-largest city in Bangladesh. Home to the Port of Chittagong, it is the busiest port in Bangladesh and the Bay of Bengal. The city is also the business capital of Bangladesh. It ...

, which is basically skinless whole

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

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

. Duroos can be served with polao or khichuri. Chicken is called kura or kuro in the

Bengali language Bengali, also known by its endonym and exonym, endonym Bangla (, , ), is an Indo-Aryan languages, Indo-Aryan language belonging to the Indo-Iranian languages, Indo-Iranian branch of the Indo-European languages, Indo-European language family. ...

, from which the name derives.

Bengali Muslims Bengali Muslims (; ) 'Mussalman'' also used in this work.are adherents of Islam who ethnically, linguistically and genealogically identify as Bengalis. Comprising over 70% of the global Bengali population, they are the second-largest et ...

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

Ingredient

* Skinless whole

, *

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

, *

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

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

cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

paste, *

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

paste, * garam masala paste, *

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

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.

References

{{Bangladeshi dishes Meat dishes Bangladeshi cuisine Bengali cuisine Chicken dishes

Ingredient

Process

See also

References