I’m no cook but it seems to me that curry evolved as a way of covering the taste of meat that was past its best before refrigeration. It also seems that you are not going to get the spices to infuse the meat by searing it and caramelising the outside, which is done in western meat cooking to seal in the moisture. One of the most delicious spicy recipes I ever tasted called for chicken to be scored so as to open it up then splashed with lemon juice, salt, curry sauce and yoghurt, left for a few hours then baked in the marinade. It had a tart spiciness that really set the taste buds tingling. In essence I think Indian cooking is all about getting the spices to penetrate the meat and the additives like yoghurt and lemon juice to tenderise it.