Topic: When to stir a curry

[curryhell]

A topic until now overlooked .  I now tend to leave my curry cooking for 2-3 mins untouched for reasons 1,2 & 3.  This does seem to work well.  The only danger being, if there isn't enough oil in the pan the sauce is guaranteed to go beyond roasting and end up burning .

Is this an essential part of the technique which can so easily be overlooked.  Experts' comments would be welcome please