In our household my boyfriend does the cooking, I pick the recipes. Every time we've tried to make curries (mostly Thai, but our most recent exploit is an attempt at Indian butter chicken), they turn out too watery and the sauce is not at all creamy like in the pictures. Most of the time we use light coconut milk, but even with full-fat coconut milk the result is the same.

As an example, tonight's recipe:

• 1kg chicken breast
• 1kg green peas
• 1 head cauliflower
• 800g tomato pieces in tomato sauce
• 1 can (400 ml) coconut milk
• 250 g low-fat qwark

Cooked on high for 4 hours. Original recipe is here. We try to keep our recipes low-calorie, so we altered the original a bit.

Do we put too much liquid in? Are we not cooking it for long enough?