Pickle chicken curry, sourdough flat bread

Sourdough flat bread.
Tasty and healthy.

500g plain white flour 00
300g sourdough starter
280ml water
1 tbsp brown sugar
Salt

Sourdough starter :

Day 1
80g buttermilk
175ml full fat milk

Day 2
175g white strong flour

Day 4
100g white strong flour
60ml water
70mil milk

Day 5
150ml water
130ml milk


Bread for my curry dishes . I cook on low hear on frying pan till bread is crispy.
Freshly baked to order for any of my curry dishes.

Pane the chicken strips or fillets in flour, egg and bread crumb. 

Friend in oil until cooked.

Leave to rest on paper towel to drain all the oil.

Make a pickling liquid :

400ml Distilled vinegar
20ml of water 
90g Caster sugar
6 Fresh thyme
One garlic clove
4 Bay leaf

Bring all  ingredients in to the boild.

Place chicken in glass jars cover and completely with hot pickling liquor . Close the top and rest the jars up side down for 3-6h. Store in dark cold place up to 8 weeks.