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The Chicken Korma recipe that I've been making always seems to separate near the end of preparation. This ranges from small lumps forming too yellow water raising to the surface. I read through the advice at How do I prevent coconut milk from separating in Thai curry? and was careful to keep a low simmer.

The recipe is basically:

  1. Fry butter, onions & spices in stages
  2. Add cubed chicken breasts and let fry
  3. Add 1 cup tap water (perhaps the culprit?) and plain yogurt (not low fat) let fry
  4. Add 1 can 2% Condensed Milk reduce heat and simmer

I'm using a coated steel wok on a large element. For steps 1-3 I use just over medium heat and switch to medium-low, low for 4. After 2-3 minutes, the sauce starts to break.

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

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    The first I can understand, but why would adding before salt help, if you're going to cook it long enough to break anyway? – Cascabel Jun 26 '15 at 1:19
  • I am not sure how it works, but when I make another dish with milk and salt (hot pongal), I have noticed that adding salt in the end after adding milk and other ingredients prevents the milk from curdling. – user36431 Jun 26 '15 at 1:59
  • You can also try adding a teaspoon of any starchy substance like corn flour or rice flour. It won't change the flavour or consistency, and the milk/yogurt is less likely to curdle. – user36431 Jun 26 '15 at 5:21
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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 always skim it off the top?

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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.

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