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1

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.


1

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 ...


1

Try 1. adding the milk after the curry cools down or 2. Adding milk before adding salt


0

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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