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Grind coriander and half of the cumin seeds in spice/coffee grinder and set aside.
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.
Stir in ginger, garlic and serrano chile, reduce heat to medium to make the aromatics don’t burn.
Add Turmeric and red chilli powder, along with ground spices from step #1. Stir well to coat onions and aromatics.
Drop tomato paste in pot and stir to cook and mix in, for about 3 minutes.
Add canned tomatoes, turn heat up to medium high, stir well.
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.
When liquid comes to low boil, add chicken and kale and let come all the way up to a boil.
Lower heat, cover and simmer for about 15-20 minutes.
Remove lid and test a piece of chicken to see if it is fully cooked through.
Taste sauce again, and simmer without lid to reduce sauce if it’s a bit thin.
Add half of the cilantro (leave the rest of garnishing plates) and lemon juice.
Eat piping hot with freshly baked naan.