Durus kura facts for kids
Traditional Durus kura
|
|
| Alternative names | Chicken durus |
|---|---|
| Course | Main |
| Place of origin | Bangladesh |
| Region or state | Chittagong |
Durus kura, often just called Durus, is a super tasty traditional fried chicken dish. It's a really important part of the food culture for the Rohingya and in the Chittagong region of Bangladesh. This special dish uses a whole chicken, cooked without its skin, in a thick, flavorful sauce.
People often serve Durus kura to special guests at weddings and big parties. It's a popular choice for celebrations in places like Chittagong and Arakan. You can enjoy Durus kura with delicious rice dishes such as polao or khichuri. The word "kura" (or "kuro") actually means "chicken" in the Rohingya and Chittagonian language. That's how this yummy dish got its name!
Contents
What's in Durus Kura?
To make Durus kura, you need a few key ingredients:
- A whole chicken (without skin)
- Salt
- Turmeric paste
- Green chilli and dry red chilli paste
- Cumin paste
- Coriander paste
- Garam masala paste (a mix of spices)
- Ginger paste
- Garlic paste
- Onion paste
How to Make Durus Kura
Making Durus kura is a fun process that takes a few steps. Here's how it's usually done:
Preparing the Chicken
First, the whole chicken needs to be cleaned very well. After washing it, you should gently poke holes in both sides of the chicken breast. This helps the flavors soak in. You also bend the chicken's legs.
Cooking the Spices and Chicken
Next, all the different spice pastes are mixed together. This spicy mix is then rubbed all over the chicken. In a large pan on the stove, a mixture of onion paste, ginger paste, garlic paste, green chilli paste, turmeric powder, cumin powder, salt, poppy seed paste, coconut paste, almond paste, and bay leaf is added with some water. The whole chicken is then placed into this mixture. The pan is covered with a lid and cooked for about 20 minutes.
Frying the Chicken
After 20 minutes, the chicken is taken out of the pan. The lid is removed from the pan with the sauce. In a separate pan, some oil is heated up. Once the oil is hot, the chicken (which is now partly cooked) is carefully placed in the pan. It's fried until both sides are nicely browned and crispy.
Finishing the Dish
Finally, the pan with the leftover sauce from boiling the chicken is put back on the stove. Powdered milk and garam masala powder are mixed into this sauce. The fried chicken is then added back into the sauce. Everything is stirred together gently. The pan is covered again and cooked for another 5 minutes. When the dish turns a rich red color, it's ready to be taken off the stove and served!
