Chicken Poultry Tanzanian

Combine ginger, garlic, salt, black pepper, and turmeric in a small bowl to form a spice paste.

Rub the spice paste evenly over the skinned and cut chicken legs, ensuring all pieces are well coated. Let sit for 10 minutes to allow flavors to penetrate.

Heat oil in a large pot or heavy-bottomed pan over medium-high heat until shimmering.

Add the spiced chicken legs to the hot oil and brown on all sides, working in batches if needed to avoid crowding the pan.

Add the boiled beef to the pan with the browned chicken, stirring to combine with the cooked spices and browned bits.

Stir in the plain yogurt until fully incorporated with the meat and spices, creating a cohesive sauce.

Reduce heat to medium-low and simmer gently, stirring occasionally, until the chicken is cooked through and tender and the sauce has thickened slightly.

Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with rice, ugali, or flatbread to soak up the flavorful sauce.