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

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for another minute until fragrant. Add 1 tablespoon of curry powder, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of chili powder, sauté for 1 more minute.

Add about 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces. Cook for 5-6 minutes, stirring frequently, until the chicken is lightly browned on all sides.

Pour in 1 can of coconut milk and sprinkle with salt to taste. Stir well and bring to a gentle simmer, then reduce heat and cook for about 15 minutes.

Gently fold in 1 diced ripe mango and cook for an additional 3-4 minutes until the mango warms but remains intact.

Remove from heat and garnish with fresh cilantro leaves. Serve hot with basmati rice or naan.