Heat broiler. Saute curry powder, coriander, cumin, cayenne, garlic, salt, and pepper in oil in small saucepan for 3 minutes.
Split game hens in half lengthwise; rub spice mixture under and over skin of hens. Place hens, skin side down, on broiler pan. Broil 3 inches from source of heat for 12 minutes. Turn skin side up. Broil 14 minutes or until instant-read thermometer inserted in thickest part of thigh without touching bone registers 180 degrees F. Serve hens with steamed asparagus and couscous. Makes 4 servings.
