 The Sharma Bingly: Home of the Most Amazing Curries in Yorkshire
If you're in Yorkshire and craving authentic, flavour-packed curries, The Sharma in Bingley is an absolute must-visit. Known for its rich, aromatic dishes that bring the true essence of Indian cuisine to life, The Sharma has earned a reputation for offering some of the most mouth-watering curries in the region. From the tender, slow-cooked meats to the perfectly spiced vegetable dishes, every bite is a testament to the skill and passion that goes into their cooking. Whether you're a fan of classic favourites or looking to try something a bit more adventurous, The Sharma never fails to deliver a satisfying and unforgettable experience. However, if, like us, you are nowhere near the UK, fear not! Recreating those unforgettable curry flavours is still possible with a bit of creativity and the right ingredients. This recipe will help you bring the warmth of The Sharma’s signature curry to your own kitchen, no matter where you are. From finding substitutes for hard-to-find UK ingredients to bringing those deep, rich flavours to life, I’ve got everything you need to recreate your favourite curry night, even if you're on the other side of the world. Ingredients: For the marinade: 500g chicken breast or thigh, cut into bite-sized pieces ½ cup plain yogurt 1 tablespoon ginger-garlic paste ½ teaspoon ground turmeric ½ teaspoon red chili powder ½ teaspoon salt 1 teaspoon garam masala For the curry: 2 tablespoons ghee or vegetable oil 1 cinnamon stick 3 green cardamom pods, lightly crushed 1 large onion, finely chopped 2 tablespoons ground almonds 1 tablespoon desiccated coconut 1 teaspoon sugar (adjust to taste) 200ml base curry sauce (see note below) 50g block coconut or 2 tablespoons coconut cream 70ml double cream ½ teaspoon rosewater (optional) ½ teaspoon garam masala Salt, to taste Method: 1. Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, salt, and garam masala. Cover and refrigerate for at least 1 hour, preferably overnight. 2. Heat ghee or oil in a pan over medium heat. 3. Add the cinnamon stick and cardamom pods; sauté for about 30 seconds until fragrant. 4. Add the finely chopped onion and cook until golden brown. 5. Stir in the ground almonds, desiccated coconut, and sugar; cook for another minute. 6. Add the marinated chicken to the pan, cooking until it changes color and is partially cooked through. 7. Pour in the base curry sauce, stirring well and simmer for about 10-15 minutes until the chicken is fully cooked and tender. 8. Add the block coconut or coconut cream, allowing it to melt into the sauce. 9. Stir in the double cream and rosewater (if using). 10. Sprinkle with garam masala and adjust salt and sugar to taste. Serve: Garnish with fresh coriander leaves. Serve hot with basmati rice or naan bread. Note: The base curry sauce is a fundamental component in British Indian restaurant-style curries. It’s a lightly spiced, smooth onion and tomato sauce that forms the foundation of many dishes. Preparing it in advance and freezing portions can be convenient for future use. Feel free to adjust the sweetness, creaminess, and spice levels to match your preference and to bring back the flavours you remember from Sharma’s Chicken Korma. BIR Base Curry Sauce Makes: Enough for several curries Cooking Time: 35–50 minutes Ingredients 3 tbsp vegetable oil or ghee 4 large onions, sliced 4 garlic cloves, chopped 1-inch piece ginger, grated 1 large carrot, chopped (optional, for a touch of natural sweetness) 1 red bell pepper, chopped (optional) 1 tbsp tomato purée 1 tsp turmeric 1 tsp cumin 1 tsp coriander powder ½ tsp paprika (optional, for mild smoky warmth) 1 tsp salt 750 ml water (add more if needed) Method Heat the oil or ghee in a large pan over medium heat. Add the sliced onions and cook gently, stirring occasionally, until soft and translucent. Do not let them brown. Add the garlic and ginger. Stir in turmeric, cumin, coriander, and paprika. Cook for about 2 minutes, stirring constantly, until fragrant. Add the tomato purée, carrot, and bell pepper. Pour in the water, stir well, and bring to a gentle simmer. Reduce heat and cook slowly for 45 minutes, stirring every 10–15 minutes to prevent sticking, until all vegetables are very tender. Blend the sauce until completely smooth using a blender or stick blender. How to Use Use approximately 200 ml of curry base per serving, replacing fresh onions and tomatoes, for a velvety, restaurant-style texture and faster cooking. Store in the fridge for up to 5 days, or freeze in portion-sized containers for easy meals whenever the craving strikes.
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