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:
- Fry butter, onions & spices in stages
- Add cubed chicken breasts and let fry
- Add 1 cup tap water (perhaps the culprit?) and plain yogurt (not low fat) let fry
- 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.