CHICKEN KOLUMBU

Prepared this kolumbu  last week. It was perfect for parotta and idli.But it also goes well with rice and any indian bread.There is no ginger garlic paste,yet this kolumbu tastes great.
INGREDIENTS:
Chicken       1/2 kg
Small onion   a handfull
Big onion      1 No(chopped)
Tomato        1 No (chopped)
Curry leaves    few
Coconut     1/4 cup
Turmeric powder   1/4 tsp
Oil            4-5 tbsp
Mustard seeds    2 tsp
Salt           to taste
For Masala
Red chillies       5-6 no
Sombu (saunf)    2 tbsp
Jeera                  1 tbsp
Pepper                2 tsp
Cardamom, cinnmon and cloves   each one piece
Coriander seeds     2 tbsp
Oil                       2 tsp
Heat oil and fry all these spices to golden colour and powder it.
METHOD :Wash chicken and keep aside.
Saute the small onions in a tbsp of oil to golden colour.Grind to smooth paste.
Grind the coconut to a smooth paste.
Heat oil in kadai and temper with mustard seeds and curry leaves.
Then add onions and small onion paste and saute well. Add tomato and cook till soft.
Now add the chicken pieces and saute well for about 10 mins.Add the powdered masala and saute for about 5 mins.
Now add little water and salt. Cover and cook.
When the chicken is cooked add the coconut paste and cook  for 5 mins.
Serve for rice and tiffin items.