After some help. I love cooking curries and me and my partner are following slimming world, so I like to try and keep them Syn Free. Recently Iíve been having an issue when adding yogurt, and itís splitting in the sauce. I used to add cream too and that never used to happen. Is that where Iím going wrong?
The lack of fat in the yogurt is what causes it to break.
In Indian cooking, some cooks will add stabilizers to help bind the gravy. This could be chickpea flour, cornstarch, or even flour. I use a little xanthan gum myself. Whisk the stabilizer into the yogurt before adding it to your curry.
It's also best if you can add the yogurt just before serving. The longer it cooks in the the gravy, the more likely it is to break.