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Spicy Black Pudding Chicken Breasts

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Spicy Black Pudding Stuffed Chicken Breast

One for a special evening.

Skinless chicken breasts can be either quite exciting or terribly boring. There isn’t much flavour to them so you’ve either got to marinate the meat or do something like I did here in this recipe.

Spicy Black Pudding Stuffed Chicken Breast

You’ve got chicken breasts and black pudding. What do you do?

This is a recipe that I suggest you serve with my coriander and mint raita but without the mint.  That and perhaps a few chilli flakes to give the dish that added bit of spice. I’m currently trying to lose 50lbs by the end of June and find that spice does help keep the hunger down.

I’ve been cooking a lot lately with Aldi UK’s Lancashire Black Pudding Slices. They taste great and with only 4.4% fat, they are an excellent low cal option. Black pudding – because of the way it is produced – comes cooked and ready to eat so you don’t need to worry about not cooking it enough.

That, of course isn’t the case with chicken. We are going to be cooking this chicken sous-vide style but in an open pot. Chicken needs to reach 75c (165f) before consuming.

So with that bit of information, let’s get started. By the way, that green powder on the black puddings below is my own homemade green chilli powder. You can find the recipe here or use your favourite red or green chilli powder.

I spiced the black pudding up a bit with turmeric and homemade green chilli powder.

I spiced the black pudding up a bit with turmeric and homemade green chilli powder.


Spicy Black Pudding Stuffed Chicken Breast

Cover your chicken breasts with cling film.


Making black pudding stuffed chicken breast

Flatten it with a meat mallet.


Spicy Black Pudding Stuffed Chicken Breast

Spread you black pudding over the centre of the flattened chicken breast.


Spicy Black Pudding Stuffed Chicken Breast

Carefully roll the breasts up into sausage shapes.


Spicy Black Pudding Stuffed Chicken Breast

Simmer in boiling water until the chicken is cooked through.


Spicy Black Pudding Stuffed Chicken Breast

Slice each chicken breast (sausage) into about six pieces and fry until brown.

Serve with coriander raita or whatever you like.

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Yield: 4

Spicy Black Pudding Stuffed Chicken Breasts

Spicy Black Pudding Stuffed Chicken Breasts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 4 chicken breast - pounded thin with a meat mallet
  • 240g black pudding
  • 1 teaspoon - 1 tablespoon chilli powder
  • 1/2 teaspoon turmeric
  • 2 tablespoon olive oil
  • Salt and pepper to taste


  1. Mix the black pudding with the chilli powder and turmeric.
  2. Divide the black pudding into four equal portions and spread it over each flattened chicken breast.
  3. Carefully roll each chicken breast into a sausage shape in cling film. I usually use two pieces of cling film per chicken breast to keep the water out when cooking. Roll the ends of the cling film up tightly.
  4. Cook in simmering water for about 10 minutes or until the chicken is cooked through.
  5. Remove the chicken sausages from the water and let them rest, still wrapped in the plastic for about 20 minutes.
  6. When ready to cook, take a sharp knife and cut each rolled chicken breast into about five slices as shown.
  7. Heat the olive oil in a pan over medium high heat and fry the chicken slices until nicely browned on each side.
  8. Serve on hot plates with a drizzle of coriander raita and the salad and vegetables of your choice.

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Disclaimer: Aldi is a sponsor of my blog. All of the ingredients used for this recipe were supplied by Aldi UK. As always, they were perfect.

I would like to thank my friends at Nisbets for supplying the VOGUE copper frying pan and Olympia Kiln Triangular Plate shown in this recipe. You can see their complete range here.



Thursday 21st of January 2016

Got your two curry guy books and they are great. Lost a lot of weight myself Dan, so have to be carefully with the black pudding, but will give this a go. Also, must say, following your recipients and tweaking them some times, they are as good as some of the b I rcurries I have tasted. Thanks for some much needed inspiration.

Dan Toombs

Saturday 27th of February 2016

Thank you very much Chris. Really glad you like the books. Look around for black pudding without the fat chunks. Equally as good and a lot less fatty. :-)


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