How do you stop youghurt curdling when cooking it with chicken?

You can't really stop yogurt from curdling when cooking it with chicken. Curdling is a natural reaction that happens when the proteins in the yogurt denature due to the heat. However, you can minimize curdling and still get a delicious creamy sauce by following these tips:

1. Use low heat: The lower the heat, the less likely the yogurt is to curdle. Cook on a low simmer or even a barely-there simmer.

2. Add yogurt slowly: Don't dump the entire yogurt into the hot chicken mixture at once. Add it in small amounts, whisking constantly, allowing it to incorporate slowly.

3. Use a little cornstarch: A slurry of cornstarch and cold water can help to thicken the sauce and prevent separation. Add it slowly, whisking constantly, until the desired thickness is reached.

4. Consider using Greek yogurt: Greek yogurt has a higher protein content, which makes it less likely to curdle.

5. Add acid at the end: If you're using a recipe that calls for lemon juice or vinegar, add it at the very end, after the yogurt has been incorporated. Acid can accelerate curdling.

6. Don't overcook: Overcooking is a major cause of curdling. Once the yogurt has thickened, remove it from the heat immediately.

7. Embrace the curdled texture: While curdling is often seen as undesirable, it can actually add a unique texture and flavor to your dish. If you do get some curdling, you can use an immersion blender to smooth it out or simply enjoy the rustic texture.

Important: Curdling is less noticeable in sauces with a lot of other ingredients like vegetables, spices, or herbs.

Remember that even with these tips, some curdling may still occur. But with careful attention to heat and technique, you can create a creamy and delicious yogurt sauce for your chicken dish.