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.
1 pound of boneless chicken, cut into 1″ pieces
1 onion, sliced
1/4 pound bell peppers (red and green), sliced
1/2 tsp. turmeric powder
2 big pieces (palm size) ginger, grated
1 Tbsp. ginger/garlic paste
6 cloves garlic, chopped
5 finger hots, stemmed, seeded and sliced thin
2 Tbsp. corn flour
1 Tbsp. salt
Marinate the chicken pieces with the yogurt, turmeric powder,1 tsp. of ginger/garlic paste and salt, and let it marinate for two hours.
Pour the oil into a saute pan and add the onions and fry till golden brown.
Add the marinated chicken to the saute pan and stir. Add 1 cup of water, the corn flour, 3/4 of the grated ginger, the garlic and green chiles. Saute over low heat, stirring it often. Add the bell peppers and cover the pan with a lid. Cook for 5 minutes on low heat. Transfer to a serving platter and sprinkle the top with the remaining grated ginger. Serve hot.