Cut the chicken into 1 1/2" pieces.
In a large, deep sauté pan (big enough to hold the entire curry), heat the oil. Brown the chicken in batches on medium-high and remove to a bowl. Sprinkle with a little salt.
In the same pan, add the onion. Turn the heat down to low. Stem and seed the poblano and cut into small 1/2" pieces. Add to the onions. Slice the garlic and add. Cook for about 5 minutes, stirring.
Add the mustard seed and curry. Stir and toast with the vegetables for one minute.
Add the water and turn up the heat. Scrape all the bits of chicken and spices on bottom of pan.
Turn back down to simmer.
Add the tomato paste and coconut milk and stir to blend. Taste the sauce for spice/heat and adjust to your liking, adding a little more curry if you want.
Add the chicken back to the pan, coating the chicken with the sauce.
Add the chopped kale.
Simmer on low, partially covered, for about 30 minutes.
Prepare the cauliflower.
Heat a heavy frying pan over medium-high and when it starts to smoke, add the cauliflower. DO NOT add oil yet. This is how the cauliflower gets its roasted flavor. Leave without stirring 1 minute. Then stir and leave again for 1 minute. Continue to do this for about 5 minutes, making sure it is not burning. NOW add the oil and stir to coat. Turn down the heat to low and continue to cook until the florets are almost done, but still a little crunchy. Turn off heat and set aside for later.
About 10 minutes before serving, add the cauliflower to the curry and gently stir.
Serve the curry with jasmine rice and topped with chopped nuts and cilantro.
Recipe by Jane O'Riordan