Place first 8 ingredients in food processor or blender. Add 1 tablespoon mustard seeds and blend until smooth. Set spice mixture aside. Heat olive oil in large pot over medium-high heat. Add onions and saute until golden, about 5 minutes. Add chicken and spice mixture and stir 3 minutes to blend flavors. Add tomatoes with their liquid and cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Mix in remaining 1 tablespoon mustard seeds and simmer uncovered until liquid is slightly thickened, about 5 minutes. Remove cinnamon stick. Stir in cilantro and serve over cooked basmati rice. Per serving: 559 Calories; 10g Fat (15% calories from fat); 33g Protein; 87g Carbohydrate; 51mg Cholesterol; 348mg Sodium Recipe by: Bon Appetit Posted to Digest eat-lf.v097.n010 by "Joanne M. McAndrews"
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|Serving Size: 1 Serving (1992g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (11%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 82.6mg||25 %|
|Sodium 7920.4mg||273 %|
|Potassium 5859.2mg||154 %|
|Total Carbohydrate 194.4g||57 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 164.7g|
|Protein 52.2g||75 %|
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Calories per serving: 1043
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