Yes, all yoghurts curdle when boiled. But don¹t let that stop you adding it to your curry. There are several ways suggested by Indian cooks to stop the curdling effect.
The most popular of which is to add an egg yolk to the yoghurt, another is to add arrowroot. In my experience none of these really work. The best way is to add the yoghurt at the last minute and to allow it to warm through but not come to the boil.
The second it starts to boil it will get grainy and will soon completely split. So my advice is to stir in thick, natural yoghurt at the final stage of cooking but let it heat through gently rather than come to the boil.
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