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

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for 1 minute until fragrant. Add 2 tablespoons of curry powder, ½ teaspoon of ground turmeric, and ½ teaspoon of chili powder. Stir and cook for an additional minute.

Add 1 pound of boneless, skinless chicken breast to the skillet. Brown the chicken for 5-6 minutes, stirring frequently until it’s no longer pink.

Pour in 1 can of coconut milk and stir in ½ teaspoon of salt. Bring to a gentle simmer and let it cook uncovered for about 15 minutes.

Fold in 1 diced ripe mango into the simmering curry and cook for an additional 3-4 minutes.

Remove the skillet from heat and garnish with fresh cilantro leaves. Serve hot.