How to keep Indian curry made with condensed milk from separating 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 &amp; 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.
Try
1. adding the milk after the curry cools down or
2. Adding milk before adding salt