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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F | 2. In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic. | 3. Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper. | 4. Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool. | 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. | 6. Remove from the heat and let cool. | 7. In a food processor, pulse the chicken with the roasted vegetables until a puree forms. | 8. Season the puree generously with salt and pepper. | 9. Melt the butter in a large skillet. | 10. Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned. | 11. Stir in the chicken puree. | 12. Gradually add the milk, little by little at first and whisking constantly until it has all been added. | 13. Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes. | 14. Season with salt and pepper and let cool to room temperature, about 1 hour. | 15. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F | 16. On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes. | 17. Cut the ropes into 1 1/2-inch pieces. | 18. In a shallow bowl, beat the eggs. | 19. Spread the bread crumbs in another shallow bowl. | 20. Dip the croquettes in the egg, then coat all over with the bread crumbs. | 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. | 22. Transfer the croquettes to paper towels to drain and serve piping hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4	boneless	skinless boneless	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
leek	1		cut	54.29	12.5935	1.335	0.267
carrot	1		cut	52.48	12.2624	1.1904	0.3072
garlic clove	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
madras curry powder	1	tablespoon		-	-	-	-
salt black pepper			ground	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
purpose flour	3/4	cup		-	-	-	-
vegetable oil		quart		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
breadcrumb	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.