New answers tagged curry
I discovered that 2% Evaporated Milk isn't the default (this is all that my local store stocks most of the time). When I made the curry with regular fat (not skimmed?) Evaporated Milk, almost no separation occurred.
I really the dont think its milk or yogurt more like its the butter separating out. When you've added all the spices it should look more like a thick paste. Then once your done searing the chicken you add the liquids to make the sauce. Every time I get lil heavy handed with the oil I'll notice towards the end it'll separate out some. Not a big deal you can ...
Try 1. adding the milk after the curry cools down or 2. Adding milk before adding salt
If it splits then strain sauce into jug, use a stick mixer to blend sauce well, recombine and your sweet. Easy.
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