Pull the small chicken tender from the underside of each chicken breast. With a paring knife, remove and discard the piece of sinew that runs the length of the tender. Set the tenders aside. Cut the thin pointed end off each breast and add that meat to the tenders. The tenders and trimmings will be used as the binder. Trim the breasts and thighs of any excess fat or sinew and discard. Season both sides of the chicken breasts with salt, pepper, and about half the thyme. To roll the chicken breasts into a log: Lightly moisten the work surface, to anchor the plastic, and lay out a 2-foot-long piece of plastic wrap, with a short end toward you. Place the breasts end to end down the center of the plastic, starting about 4 inches from the bottom edge, and with the thinner ends overlapping.
Pull the plastic wrap from the bottom up over the chicken pressing it against the surface of the meat. Slowly roll up the chicken in the plastic wraps, being careful not to catch the wrap in the chicken and pinching in the sides from time to time to compact the roll. Twist both ends of the roll and tie with kitchen twine, forming a compact log. Trim the ends of the plastic. To cook the chicken, fill a large pot with water and clip a thermometer to the side of the pot. Using a large pot of water makes it easier to maintain the temperature once the chicken is added. Heat the water to 155 F. It is important that the water temperature remain between 155 F and 160 F as the chicken cooks. Keep a bowl of ice cubes next to the stove, and if the temperature climbs, add a few ice cubes to lower the temperature quickly.
Poach the breast, still wrapped in plastic, in the water for 30 minutes, checking the water temperature often. If the chicken doesn't remain under the surface of the water, wedge a wooden spoon in the pot to keep it submerged. Fill a large bowl with cold water. Remove the chicken from the poaching water and place in the colds water. Once they are cold, remove the logs from the water, wipe dry, and place in the fridge overnight. Remove the silver skin from the chicken tenders with a knife, and place in a food processor. Add the egg white, and puree until smooth. Add salt, pepper and madras curry. Transfer to a bowl.
Whisk in a generous pinch each of salt and pepper. Cover with plastic and refrigerate until ready to use, or for up to a day. Remove the crust of the bread. Cut the bread into 1" cubes and place in the food processor. Pulse to process into irregular lumps. The bread needs to be soft not dry, we are creating bread lumps not bread crumbs. The largest crumbs should be no more than ¼ inch, but do not over process. You should have about 2 ¼ cups. Transfer to a large plate and cover with plastic film till ready to use.
Heat the frying oil to 325 F in a deep fryer or deep heavy pot. Pre heat the oven to 325 F. . Remove the chicken puree from the refrigerator, and whisk it. It should have the consistency of mayonnaise; if it is too thick, add enough milk to make it spreadable. Remove the plastic from the chicken breasts and dry them in a towel. Using your hands or a brush, coat each piece generously with the chicken puree, then place in the bread lumps and roll to coat, pressing the crumbs so they adhere. Fry the breasts, for 2 minutes, or until light brown and crispy. .