Juicy breast in chicken curry

When cooking chicken curry, I often sautee the chicken in high heat with the masala gravy and then lower the heat and cover the pot until the chicken releases a considerable amount of juice. Only then do I add hot water. I've only done this with leg and thigh pieces so far, and they turned out fine. But if I do the same with breast pieces, they turn out dry. Should I not let the breast pieces release their juice into the curry and add water directly? Or is there some other trick? How do I get the breast pieces in a chicken curry to be juicy?

The chicken breast is getting over cooked, which makes it dry. You have two choices: (1) Brown the pieces first without fully coooking, then remove while you build the rest of the dish. Add the chicken back at the end with enough time to just cook through. (2) Don't pre-sear the chicken breast and add it later in the process with just enough time to cook through. How much time? Depends on the size, but you can check with an instant read thermometer. 160F(71C) should do it, maybe a little lower if it will be sitting for a bit. Carry over cooking will take it to 165F (74C).