Baked Indo-Chinese Chilli Chicken Curry - Lavender and Lovage

Ingredients

• 500g skinless, boneless chicken thighs, diced (sometimes called chicken thigh fillets)
• 1 each red, green and yellow pepper, trimmed and roughly diced into chunky pieces (also known as bell peppers)
• 1 large red onion, peeled, and roughly diced into chunky pieces
• 2 cloves garlic, peeled and finely chopped
• 2.5cm fresh ginger, peeled and finely sliced
• 1 hot green chilli, trimmed and finely sliced
• 1 tablespoon Madras curry paste (I used half a tub of Patak's Madras curry paste)
• 150ml water
• 4 tablespoons tomato ketchup
• 2 tablespoons dark soy sauce
• spring onions, sliced (to serve)
• fresh coriander leaves, chopped (to serve)
• 2 tablespoons cornflour
• 2 tablespoons water