Hi, does anyone have any advice or trick that they can share with me to stop this?

Every time i use yogurt in a recipe (dose not seem to matter whether i its full fay plain natural of Greek i have tried both) it always curdles, i have tried adding it room temp, taking a little of the sauce and mixing it in before adding, adding a little at a time and letting it cook in, all with the same result 

Hi all.
I moved over to Dallas TX from the UK a while back, and after getting really fed up of paying for the watery stew they call "curry" around here,  i decided to break out the pots n pans and go through my limited recipes i had amassed to hopefully start recreating the curry's something like those i know i love from some of my favourite restaurants back home in the UK.
Found this web site while searching google for UK curry recipes and am looking forward to start making new and tasty dishes and also share my favourite recipes with you guys.