Rinse the chicken with cold water, pat dry, and season with salt and pepper. Heat the oil in a skillet and saute chicken until browned on all sides. Pour in 1/2 cup of the broth and the soy sauce and cook, covered, over medium heat 10 minutes. Let cool a little and cut into bite-size pieces. Cut the bread into bite-size cubes.
Trim crust from the cheese and grate coarsely. Finely chop the garlic and shallots. Melt the butter in a fondue pot (caquelon) on the stove over medium heat and saute the onion and garlic until tender. Stir in curry powder, pour in the remaining broth and the wine, and bring to simmer.
Gradually add the cheese, stirring constantly in a figure 8 until melted. Mix the cornstarch with the orange juice, stir into the hot cheese mixture, and bring to simmer again. Season with the nutmeg and pepper and set the fondue on the burner. At the table, spear bread and chicken cubes on fondue forks and draw them through the hot cheese.
Other good accompaniments: Cooked, shelled, deveined shrimp, small mushrooms, and cooked asparagus tips.