 Traditional Durus kura | |
| Alternative names | Chicken durus |
|---|---|
| Course | Main |
| Place of origin | Myanmar andBangladesh |
| Region or state | Arakan,Chittagong |
| Associatedcuisine | Arakanese cuisineMyanmar,Bangladesh |
Durus kura (or simply Durus) is a traditionalfried chicken curry, one of the most significantArakanese,Bangladeshi dishes in the[1]Bengali andRohingya cuisine ofArakan andChittagong,[2] which is basically skinless wholechicken cooked in a thickbroth. Duroos is typically popular for guests during weddings and other events inChittagong andArakan. Duroos can be served withpolao orkhichuri. Chicken is called kura or kuro in theChittagonian language, from which the name derives.[3]Bengali Muslims ofChittagong traditionally serves this dish to the groom in thewedding occasion.
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.[4][5] At the end, when it turns red, it has to be taken down.[6]
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