Consistently Undersalted Tasting Chicken
Hi all. I was hoping for some suggestions on how to fix my chicken recipes.
Despite my actual curry always tasting well salted (at least according to my taste preferences), my chicken pieces are always undersalted. This happens irrespective of the type of chicken curry I prepare or the type of pieces I use (it's usually a mix of chicken wings or thighs). Doesn't happen when I'm cooking small boneless chicken pieces.
For added context, I use the Great Value Iodized salt. I tend to salt my food at nearly every step of the cooking process, including salting the chicken while it is frying, caramelizing onions, the tomato base, etc.
I am at a bit of a loss because while I've become v passionate and dedicated to improving my Indian cooking skills, this one thing is getting in the way!! I would be extremely grateful for any advice and happy to provide more context or answers if it helps.
I think my dilemma is more about technique—am I missing something in terms of steps? Should I be HEAVILY salting my chicken while it is raw? Or alternatively, should I be using another type of salt? Pursuing this would be a bit of a bummer because I have so much of tht salt left and I don't want it to go to waste :/
Thanks in advance!!