Methods

1. Grind coriander and half of the cumin seeds in spice/coffee grinder and set aside
2. Heat oil in a saucepan on medium high for about 30 seconds. Add onions and the rest of the whole cumin seeds, season with salt and stir until onions turn soft and translucent.
3. Stir in ginger, garlic and serrano chile, reduce heat to medium to make the aromatics don’t burn. 
4. Add Turmeric and red chilli powder, along with ground spices from step #1. Stir well to coat onions and aromatics
5. Drop tomato paste in pot and stir to cook and mix in, for about 3 minutes
6. Add canned tomatoes, turn heat up to medium high, stir well 
7. Taste for salt and add more if needed, remember you are going to be adding meat and vegetables so you want it to be a slight bit salty
8. When liquid comes to low boil, add chicken and kale and let come all the way up to a boil
9. Lower heat, cover and simmer for about 15-20 minutes
10. Remove lid and test a piece of chicken to see if it is fully cooked through
11. Taste sauce again, and simmer without lid to reduce sauce if it’s a bit thin
12. Add half of the cilantro (leave the rest of garnishing plates) and lemon juice
13. Eat piping hot with freshly baked naan*

*For the “Naan”: I use the Lahey No-Knead Pizza Dough recipe from Serious Eats as my basic dough. You could also use another pizza dough from a pizzeria or grocery store.

1. The dough recipe will make either two large or four medium sized pieces of naan. So after you have followed the recipe/assembled your dough - cut the dough with a dough cutter or sharp knife into two or four pieces, ball them with a very small amount of flour.
2. Let dough rest, covered with plastic wrap or a clean white cloth for at least 20-30 minutes
3. Meanwhile, pre-heat your oven to 400F degrees with a sheet pan inside the oven for at least 30 minutes.
4. Turn up oven to 500F and make sure you have your fan on, maybe open a window…or even take the battery out of your smoke alarm (REMEMBER: to reengage your smoke alarm after!)
5. Dust your counter/surface with flour and start pressing out the dough. You can pick it up and stretch it too. It should be light and fluffy, and stretch easily.
6. Take the hot sheet pan out of the oven. Working quickly brush it with butter, lay your stretched out dough on the pan and put back in oven on lower rack at 500
7. Watch the dough through the oven window. You want to see it start to puff up.
8. After about 4 minutes, when the dough starts to puff, switch your oven to high broil. The top of the naan will begin to brown as the underside continues to cook.
9. When you start to see some light browning on top, move the pan to the upper rack so it is close to broiler.
10. When the browning gets a bit deeper, about 2 minutes, remove pan and flip naan
11. Place back under broiler. The naan will need a close eye at this point. It will start to get nice blackened spots under the broiler.
12. Watch it carefully, and remove from oven when it looks well browned and crispy
13. Remove from pan, rub with butter or ghee…and enjoy!