Begin by heating 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add 1 finely chopped onion and sauté for about 3-4 minutes until it turns translucent and softens.

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

Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of turmeric, and 1/2 teaspoon of chili powder, cooking for an additional minute.

Add 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces, to the skillet. Stir well and cook for about 5-6 minutes.

Pour in 1 can of coconut milk and add a pinch of salt. Stir thoroughly and bring to a gentle simmer.

After 15 minutes, stir in 1 ripe diced mango and cook for an additional 3-4 minutes.

Garnish with freshly chopped cilantro if desired and serve over fluffy steamed rice or alongside naan.