Cut the chicken into small chunks and marinate the pieces for 2 hours in the juice of 2 limes.
Peel the garlic and onion and chop finely. Mix them with the ginger, chilli, curry, turmeric and saffron and season with salt and pepper. Pour over the juice of 1 lime. Wash the mint and coriander leaves and chop finely.
Heat 3tbsps of olive oil in a frying pan or wok. Fry the chicken in the oil for a few minutes until its seared and then add the spicy sauce, stirring carefully so that the chicken is evenly covered. Pour a little water into the base of the dish and sprinkle with coriander seeds.
Leave to cook for 30 minutes, stirring regularly with a wooden spoon. Cut into a thick portion of the chicken and ensure it is cooked through, with no pink showing. Once cooked, place the chicken pieces in a serving dish. Decorate with the rest of the lime, cut into quarters and the fresh coriander and mint leaves. Serve piping hot with slices of cooked banana and some rice.
See more citrus recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.