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.
I hate to be “that guy”, but these two statements are quite incorrect. We sear the outside of meat before braising (in some recipes) to get the delicious flavours from the maillard reaction and it in no way “seals in” the juices, and there is no reason to believe that people used spices other than because they taste quite nice.
That said, marinating meat in oils or vinegars can help to prolong the life of your meat.