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.
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