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 degrees F.
Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt and cilantro. Puree 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.