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

Add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Stir and cook for approximately 1 minute until aromatic.

Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder. Stir for about 1 minute until fragrant.

Add 1 pound of bite-sized chicken pieces. Cook for 5-6 minutes, stirring occasionally, until browned on all sides.

Pour in 1 can of coconut milk and sprinkle in 1 teaspoon of salt. Stir and bring to a simmer for about 15 minutes.

Mix in 1 diced ripe mango. Cook for an additional 3-4 minutes until the mango is heated and tender.

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