Wash the legs and pat dry. Peel the skin, cut the meat from the bone. Cut the meat into bite-sized pieces.
Peel onions, garlic and ginger. Chop onions coarsely, ginger and garlic finely. Wash and chop the tomatoes. Cut the chilli lengthwise, remove seeds, wash and chop finely.
Heat oil in a wok or frying pan. Brown the meat all around. Season with salt and pepper. Fry the onions, garlic, ginger and chilli briefly. Add the tomatoes. Then stir in tomato paste and sauté briefly.
Deglaze with broth, bring to the boil and then braise for about 15 minutes. Season to taste with salt and pepper.