Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
2 pounds chicken breasts
3 Tbsp. ghee (clarified butter)
1 tsp. cumin seeds
1 red pepper, sliced into chunks
4 green finger hot chilies, sliced lengthways
1 onion, finely chopped
1 green pepper, seeded and finely chopped
1 garlic clove – crushed
3/4″ piece fresh ginger root, finely chopped
1 tsp. cinnamon
1 tsp. cardamom
1/4 tsp. ground cloves
1/2 tsp. turmeric
1/4 tsp. chile powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 (14 oz.) can chopped tomatoes
2 Tbsp. fresh coriander, chopped
fresh coriander sprigs
Remove the skin and fat from the chicken and cut the meat into 1″ cubes.
Heat the ghee in a wok or heavy based frying pan and fry the cumin seeds until they start to pop. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.
Stir in the cinnamon, cardamom, ground cloves, turmeric, chili powder, ground coriander, cumin, and salt and add 4 Tbsp. of water; fry 2 more minutes.
Add the chicken cubes and fry for about 5 minutes, then add the canned tomatoes and chopped fresh coriander. Cover the wok or frying pan with a lid and cook for about 15 minutes or until the chicken cubes are tender.
Garnish with a sprig of fresh coriander and serve with rice.
Yields 4 servings.
Recipe from culturecuisines.com.