How to keep Indian curry made with condensed milk from separating

How to keep Indian curry made with condensed milk from separating - Various traditional Indian dishes served on table in restaurant

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.

curry


Best Answer

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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Quick Answer about "How to keep Indian curry made with condensed milk from separating"

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.

How do you keep a curry from separating?

How do I prevent coconut milk from separating in Thai curry?
  • Stir some of the paste with a can of coconut milk (I've been using Chao Koh) until that boils.
  • Add some fish sauce and chicken broth along with the meat and vegetables.
  • Simmer until cooked.


    • Can you use condensed milk in curries?

    A warm and comforting creamy coconut red thai curry that's easy, versatile and quick to put together with many layers of flavours from the shrimp paste, coconut cream, kaffir lime leaves and condensed milk.

    Can condensed milk curdle?

    Condensed milk has a very different chemical profile than fresh, and behaves accordingly. It will not curdle in the presence of acid, like regular milk would (that's why it's used for Key lime pie).

    How do you keep coconut milk from splitting in curry?

    Simply stirring the coconut milk will blend the curds back again. To prevent large curds from forming when you cook coconut milk, 'stir often' does the trick.


    Indian Curry Recipe



    More answers regarding how to keep Indian curry made with condensed milk from separating

    Answer 2

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

    Answer 3

    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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