Chilli gives the curry it's heat and can be used in whole fresh form, chilli powder, whole or crushed dried chillies or as chilli sauce or paste. As well as heat, chillies can add some subtle dimensions of flavour which can be dramatically different from one chilli to the next.
http://www.curryfrenzy.com/curry/html/curry-method.html
chicken masala, paneer butter masala etc. Note that the same words chicken masala mean different things when written on a spice packet or when the dish is served in a restaurant. Now comes the term curry. Literally curry is anything cooked in a blend of spices with a little oil and water. So, chicken masala in a restaurant menu card would mean the same thing as chicken curry. However, there is no uniform recipe for either of the terms. Depending on the region, you can have either chicken masala or chicken curry with very different spices.
https://www.quora.com/What-is-the-difference-between-masala-and-curry
Here's a look at a few common ones. 1  Spices that are roasted and ground individually: The ones that usually fall into this category are dry red chilies, cumin, coriander, curry leaves, and fennel seeds. Roasted powders are used as garnishes for finished dishes or to modify spice blends while you're cooking.
http://www.seriouseats.com/2014/05/indian-spices-101-how-to-work-with-dry-spices.html
Sure, there are spices, but it's not all chili. It's cumin, cinnamon, cardamom; fragrant spices, robust ones, peppery ones. And they're used carefully and thoughtfully. Each has its own aroma and adds its own character to a dish. Let's get one thing straight: There is no such thing as curry powder in an Indian kitchen (and certainly no Madras curry powder).
http://www.seriouseats.com/2014/05/indian-spices-101-how-to-work-with-dry-spices.html
Homemade chicken tikka masala. Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce.
https://en.wikipedia.org/wiki/Curry
Additional spices in a Curry Powder usually will include Fenugreek, Ginger, Garlic, Turmeric, Cardamom and some others may be included for specific types of curry powder. Ground spices and Curry Powders must always be used fresh and kept in air tight containers.
http://www.curryfrenzy.com/curry/html/curry-method.html
In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup-like compared to their thicker Indian cousins. Curries are the richest dish of Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes. There are dozens of different types of curries in Thailand varying by the use of various types of curry pastes, the addition of coconut or water and different combinations of meats, herbs, vegetables and fruits.
http://www.templeofthai.com/cooking/about_thai_curry.php
If however you have the time to make your own before a curry I would strongly urge you to give it a try. Some dishes not only use ground spices but also whole spices or lightly crushed spices, these add a different dimension to texture and taste. For more information on our Curry Powder Kits - click here.
http://www.curryfrenzy.com/curry/html/curry-method.html
The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).
https://en.wikipedia.org/wiki/Curry
Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia.
http://www.templeofthai.com/cooking/about_thai_curry.php
what different spices are in curry
Dry red chilies, cumin, coriander, curry leaves, and fennel seeds are the different spices in a curry. The different spices in curry are dry red chilies, cumin, coriander, curry leaves, and fennel seeds.