Dry chicken curry is chicken pieces braised in a combination of dry and powdered masala. Much like Chicken Chukka, a less known restaurant favourite than korma and chicken tikka masala, it does not contain added tomatoes or water like Durban a chicken curry does. It cooks on low heat with moisture from the chicken itself. The combination of onion and masalas form a thick lush sauce like coating around the meat. It is best served with a vegetable accompaniment, I recommend Dhal and soft roti to mop it up.