Chicken Sothee | Bone Broth Soup Sothi sothy

Heat oil in a pot and add mustard seeds and fennel seeds, allowing them to crackle.

Add chopped onion, green chili, garlic, and ginger, sautéing until the onion is translucent.

Add the chicken legs and cook until they are browned.

Stir in the cumin powder, salt, pepper, and turmeric powder.

Pour in the water and bring to a boil, then reduce to a simmer.

Add coconut milk and lemon juice, cooking for an additional few minutes until the chicken is cooked through.

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