Durus kura

Lore & Background

Durus kura derives its name from the Chittagonian language, where chicken is called 'kura' or 'kuro'. The dish is a traditional fried chicken curry that holds significance in the Bengali cuisine of Chittagong. It is typically served to the groom during wedding occasions by Chittagonians of Chittagong.

Reader's Guide

Durus kura is a notable dish within the culinary traditions of Chittagong, Bangladesh, recognized as one of the most significant Bangladeshi dishes in Bengali cuisine. Its preparation involves a skinless whole chicken marinated with a variety of spice pastes including turmeric, green chilli, dry red chilli, cumin, coriander, garam masala, ginger, garlic, and onion. The cooking process includes boiling the chicken in a 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 for 20 minutes, followed by frying the boiled chicken in oil. The dish is then finished by adding powdered milk and garam masala powder to the masala pan, stirring with the chicken, and cooking for another five minutes until it turns red. Durus kura is traditionally served to the groom at weddings and is also popular for guests during weddings and other events in Chittagong, often accompanied by polao or khichuri.

Did You Know?

• Durus kura is also called simply Durus.
• Chicken is called 'kura' or 'kuro' in the Chittagonian language, from which the name derives.
• Durus kura can be served with polao or khichuri.