In the bottom of a large nonstick skillet over medium-high heat, heat the oil.
Sprinkle the chicken breasts with ½ teaspoon of the curry powder. Add to hot oil and cook for 4 minutes on each side. Remove chicken to a plate.
In the same skillet, add the orange juice and chutney, stirring well to mix. Add the chicken to the sauce, cover, reduce heat to medium low, and cook for 5 minutes.
Meanwhile, in the bottom of a medium saucepan over high heat, add the broth and bring to slow boil.
Add the couscous and the remaining ½ teaspoon curry powder to the broth, stir, cover, and remove from heat. Let couscous stand for 5 minutes, then fluff with a fork.
Serve the chicken on a bed of couscous, and top with the sauce remaining in the pan. Pass additional chutney, if desired.