seans_potato_business
Senior Cook
I followed this recipe to make a mild curry and the yoghurt separated so that there were loads of specks of white and the sauce seemed to become watery. I notice two other comments relating to this issue and one says that adding the yoghurt more slowly prevents it from happening. Is that likely to be true?
Family meals: Mild chicken curry | BBC Good Food
Family meals: Mild chicken curry | BBC Good Food