I think the clues are gently simmering - lid off so you can stir occasionally.

Use full fat coconut milk - like yoghurt the thinner the product the more likely to have problems.

Winton

I don't use coconut milk in many of my recipes (it is more of a southern Indian thing) but when I do, it is usually towards the end.

We may be able to help you better if you give us the recipe/link to the recipe you are talking about.

yes...even i suggest that adding coconut milk to curries unless it is a typically south indian dish is not required.and the authentic reicpes would ask you to put the second extract and cook the chicken in it.the first extract i always put the last and the food isnt cooked after that...its just one quick boil and thats it.

I would add the coconut milk once the chicken is cooked and just heat it through. There is no need to boil the coconut milk for ever, why take the risk of it splitting if added too early.

You are welcome to try this one; http://www.mamtaskitchen.com/recipe_display.php?id=10524

Mamta

There is no question of splitting of coconut milk available in tins as they are in room temperature, i have tried both full fat and low fat both worked well.