After comments… 12 minutes is nowhere near enough time to cook in the spices, but is long enough to turn chicken breast into small pencil erasers.
'Because of laziness' all you have is some spices in water, not 'a curry'.
The basic gravy/sauce for a curry is onion, ginger & garlic, sautéed down then liquidised/blended/puréed… then simmered with your spices for several hours. For chicken breast curry, you add the chicken right at the end. Thighs you can simmer for hours, but breast is ruined if over-cooked.
The spices will never actually 'dissolve' as such; they'll remain solids, but they'll soften so there's no gritty edge left to them, and at the same time impart their flavours through the oil & water.
You can batch basic curry sauce & keep it in the freezer for months. Then all you need to make your final curry is the chicken.
You can freeze finished curries - but not chicken breast. Lamb, beef, chicken thigh will all improve for long-cooking. Chicken breast, if you ensure it's cooked in the sauce, will be over-cooked by the time the curry is cool enough to freeze, then will get another dose of over-cooking as you re-heat it.
You can even buy ready-prepped onion in the supermarket.