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    Sure, there's not enough salt - but that's not nearly the half of it. It's a truly terrible recipe, with zero method. It's going to be under-salt, over-perfumed, almost soup consistency with chicken like bullets. Commented Aug 11, 2022 at 15:09
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    Yes, the recipe is suboptimal - that I agree with wholeheartedly. Given that @Brandon Kauffman already made it and only complained about blandness, correcting the salt content would be the first and easiest step in salvaging any leftovers. Commented Aug 11, 2022 at 15:17
  • 2
    AFAIK kosher salt is just less salty because it has more air in it. It's the same saltiness by weight, but less salty by volume. Commented Aug 11, 2022 at 21:48
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    @Daevin - making a decent facsimile of a BIR curry was something that eluded me for 20 years, no matter what I tried [this was not helped at all by a move from the North of England to London, where very few BIR curries are anywhere near as good as where I grew up]. By the time I finally got it, it all just fell into place. Have a look at the link in my answer below - that boils down a lot of technique into an easy to follow structure. Commented Aug 12, 2022 at 14:10
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    @bdsl May be the case, but given the recipe has everything measured by volume (teaspoons, tablespoons, cups) and not by weight (grams, or more likely ounces since it's using Imperial units), this is still a possible source of error. Commented Aug 12, 2022 at 16:10