In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and lightly golden.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
In a small bowl, mix the curry powder with a splash of water to form a paste. Add the curry paste to the pot and stir well to coat the chicken.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 15 minutes until the chicken is cooked through and tender.
Meanwhile, prepare the bee hoon and mee according to the package instructions. Drain and set aside.
Season the curry broth with soy sauce, fish sauce, sugar, salt, and pepper to taste. Adjust the seasoning according to your preference.
To serve, divide the bee hoon and mee among four bowls. Ladle the hot curry chicken broth over the noodles.
Garnish with bean sprouts, fried shallots, fresh coriander, and sambal chili if desired.
