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

Incorporate 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Stir and cook for an additional minute until fragrant.

Stir in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder, cooking for 1 minute.

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

Pour in 1 can of coconut milk and add salt to taste. Bring to a gentle simmer and cook for 15 minutes.

Gently fold in 1 diced ripe mango, and cook for another 3-4 minutes.

Garnish with freshly chopped cilantro leaves and serve hot with basmati rice or naan.