8 skinless, boneless chicken breast halves
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon paprika
1 teaspoon dried dill weed
1 teaspoon dried chile peppers
6 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/2 tablespoons white sugar
1 1/2 tablespoons curry paste
1 tablespoon vegetable oil
1 pinch ground cumin
1/4 teaspoon ground cinnamon
Place chicken in a large mixing bowl. Add pepper, dried nutmeg, paprika, chile peppers, flour, chicken bouillon granules, cornstarch and sugar. Mix thoroughly.
Transfer chicken to a medium baking dish. Mash brownish with an electric hand. Mix in curry paste, vegetable oil, cumin, cinnamon and salt. Cover the dish and refrigerate for about 1 hour.
Preheat grill for high heat. Lightly coat the chicken with cooking spray. Place chicken over the top of the foil and grill for 20 minutes. Turn chicken and grill another 5 minutes.
Remove foil from the grill and brush with cooking spray. Brush with vegetable oil and sprinkle with cumin. Place under indirect heat and, moving on to the next rack. Increase number of racks to cover; butter bottom of each rack.
Brush grill rack with vegetable oil and grill for 10 minutes, brushing frequently with cumin.