4 chicken breasts cut into pieces
2 cloves garlic
1 pinch ginger
1 small chili pepper, chopped
1 tbsp. curry powder
1 tsp turmeric
1 pinch saffron
1 large bunch mint
½ bunch coriander
1 tbsp. crushed coriander seeds
1. Cut the chicken into small chunks and marinate the pieces for 2 hours in the juice of 2 limes.
2. Peel the garlic and onion and chop finely. Mix them with the ginger, chili, 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.
3. Heat 3 tbsp. of olive oil in a frying pan or wok. Fry the chicken in the oil for a few minutes until it’s seared and then add the spicy sauce, stirring carefully so that the chicken is evenly covered. 4. Pour a little water into the base of the dish and sprinkle with coriander seeds.
5. 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 some rice.