- ½ g Saffron
- 500 g Chicken Lard
- 100 ml Water
- 1 tsp Barbeque Sauce
- 1 tsp Salt
- 1 Squeeze Pressed Lemon Juice
- 3 tbsp Butter
Stir saffron into hot water until it has dissolved. Mix with the other ingredients and marinate the chicken for 30 minutes. Heat the oven to 225 °.
Thread the chicken fillets pieces onto skewers or soaked wooden skewers. Cook on the top shelf of the oven for about 15 minutes.
Fry the curry powder and garlic in butter and add the water, stock cube and crème fraîche. Stir in corn starch and a little water.
Let the mixture simmer on low heat for a few minutes.