Yikes! Where to start??
In traditional Indian, Thai, Indonesian, Malay, and Burmese cooking, a "curry" doesn't just mean a saucy dish made with a pinch of a generic "curry powder" mixture. Each dish has its own fine-tuned spice mixture ("masala" is the Indian word). These usually involve freshly ground wet ingredients (such as onion, garlic, fresh ginger) as well as dried, powdered spices.
I posted a set of Thai curry paste mixtures to this forum. And also a southern Indian-style curried chicken recipe, with its component wet masala.
I do use generic western-style curry powder in various French and other European dishes that call for it. I also use it in some Chinese dishes that call for it (e.g., Cantonese curried meat pies). And in the marinade for Thai satay.
I also keep a jar of Patak's Hot Curry Paste on hand to whip up a quick Indian/Thai-style curry when I'm too rushed to do a proper job. Mince an onion and a few garlic cloves. Saute them in a bit of oil until transparent. Add a few tablespoons of Patak's Curry Paste and saute for about 30 seconds. Add diced chicken or other meat and saute until cooked on the surface. Add a can of coconut milk, diced veggies (I like eggplant, green pepper, and bamboo shoots), a squeeze of lime juice, then simmer until everything's tender and cooked through. Throw in some chopped basil and/or fish sauce towards the end for a more Thai cast to it.
I'll post another curry recipe or two when I get the chance. I made a very tasty Punjabi chicken and fresh fenugreek curry for dinner this past night.