Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight.
Preheat the oven to 400° F.
Drain the chiles well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt and cilantro. Pureé and set aside.
Combine the cornmeal, curry powder, cumin, salt and pepper and spread in a jellyroll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.
Place a large sauté pan or skillet over high heat, add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout.Makes 4 Source: