4 munchies: Served with crispy roti, 13 ingredients – including star anise, thyme, and galangal – were painstakingly ground to make this Persian-style curry. After leaving them overnight for the flavour to improve, a whole chicken thigh is then added and simmered for 20 minutes. Though I'd have liked the massaman curry slightly spicier than sweet, it was lemak enough to go well with the flatbread (and white rice, too)! #Burpproved