{"id":20,"date":"2013-03-08T21:19:00","date_gmt":"2013-03-09T02:19:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/curry-poulet-et-cachous\/"},"modified":"2015-02-02T13:05:34","modified_gmt":"2015-02-02T18:05:34","slug":"curry-poulet-et-cachous","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/curry-poulet-et-cachous\/","title":{"rendered":"Curry poulet et cachous"},"content":{"rendered":"<p>Le meilleur \u00e0 ce jour&#8230; mais ne pas confondre avec le poulet au beurre!<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<div style=\"border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: #dfdfdf; padding: 10px;\">\n<ul>\n<li>1\/2 stick (1\/4 cup) unsalted butter<\/li>\n<li>2 medium onions, finely chopped (2 cups)<\/li>\n<li>2 large garlic cloves, finely chopped<\/li>\n<li>1 tablespoon finely chopped peeled fresh ginger<\/li>\n<li>3 tablespoons curry powder<\/li>\n<li>2 teaspoons salt<\/li>\n<li>1 teaspoon ground cumin<\/li>\n<li>1\/4 teaspoon cayenne<\/li>\n<li>1 (3 1\/2- to 4-pound) chicken, cut into 10 serving pieces<\/li>\n<li>1 (14.5-ounce) can diced tomatoes<\/li>\n<li>1\/4 cup chopped fresh cilantro<\/li>\n<li>3\/4 cup cashews (1\/4 pound)<\/li>\n<li>3\/4 cup plain whole-milk yogurt<\/li>\n<\/ul>\n<p>Accompaniment: cooked basmati or jasmine rice<\/p>\n<p>Garnish: chopped fresh cilantro<\/p>\n<\/div>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.<\/li>\n<li>Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.<\/li>\n<li>Add chicken and cook, stirring to coat, 3 minutes.<\/li>\n<li>Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks&rsquo; note, below.)<\/li>\n<\/ol>\n<p>Just before serving:<\/p>\n<p>Pulse cashews in a food processor or electric coffee\/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le meilleur \u00e0 ce jour&#8230; mais ne pas confondre avec le poulet au beurre!<\/p>\n","protected":false},"author":2,"featured_media":291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[109,41],"tags":[49,13,73],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Curry poulet et cachous | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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