Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until softened and translucent.

Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger into the skillet. Cook for about 1 minute until fragrant.

Sprinkle in 2 tablespoons of curry powder, 1/2 teaspoon of turmeric, and 1/2 teaspoon of chili powder. Cook for an additional minute to toast the spices.

Add 1 pound of chicken breast and cook for about 5-6 minutes until lightly browned on all sides.

Pour in 1 can (13.5 oz) of coconut milk and sprinkle with salt to taste. Gently stir to combine and bring to a gentle simmer.

Fold in 1 diced ripe mango and stir gently. Cook for another 3-4 minutes, allowing the mango to heat through.

Remove from heat and garnish with fresh cilantro. Serve hot over basmati rice or alongside naan bread.