adding yogurt or cream to a curry without curdling

[RaisinGirls]

I'm halfway through making our dinner - home made / made up chicken curry. Ice got the chicken cooking in a stock with onion and spices and want to add some yogurt or double cream before serving to thicken it up.

How do I do this without curdling it? Tried googling and it seems to suggest I should have added it before the stock... Is there anyway round it or are we just going to have to eat curried chicken broth?!

Beat an egg yolk and a couple of teaspoons of cornflour or flour into the yog first, the slowly whisk in a few ladles of the hot liquid before adding it back into the pan. This stabilises it and stops it splitting! Make sure not to bring it back up to the boil after this though.

I may be a little late to save yesterday's dinner but it's still a useful tip!

Don't let it boil. Turn the stove off.

Take out a ladlefull and let it cool - mix through the yoghurt then stir this through the off-the-stove sauce.