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1
Preheat the oven to 375u00b0F
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2
In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
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3
Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
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4
Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
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5
Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
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6
Remove from the heat and let cool.
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7
In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
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8
Season the puree generously with salt and pepper.
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9
Melt the butter in a large skillet.
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10
Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
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11
Stir in the chicken puree.
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12
Gradually add the milk, little by little at first and whisking constantly until it has all been added.
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13
Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
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14
Season with salt and pepper and let cool to room temperature, about 1 hour.
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15
In a large saucepan, heat 1 1/2 inches of vegetable oil to 350u00b0F
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16
On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
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17
Cut the ropes into 1 1/2-inch pieces.
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18
In a shallow bowl, beat the eggs.
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19
Spread the bread crumbs in another shallow bowl.
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20
Dip the croquettes in the egg, then coat all over with the bread crumbs.
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21
Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
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22
Transfer the croquettes to paper towels to drain and serve piping hot.
