After the chicken is brown, add your curry spices. If you're lazy, use something like Penzey's Vindaloo curry mix. I probably use 2 tablespoons of the Penzey's mix. If you would rather mix your own, start with about that same amount of ground coriander. Just plop it into the hot frying pan.
Heating brings out the flavors.
Add much smaller amounts of cumin, ground ginger or a finger of fresh ginger, cinnamon, cardamom, and a bit of turmeric for color. You'll have to experiment with which mix of flavors you like best. I usually add a diced Habanero, but this probably exceeds most people's taste. Try a good dose of red pepper flakes. I also add some ground jalapeno peppers for both taste and color.