In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Once the oil shimmers, add one chopped onion. Sauté for 3-4 minutes until the onion is soft and translucent, releasing its sweet aroma.

Add 3 minced garlic cloves and 1 tablespoon of freshly grated ginger to the skillet. Cook for 1 minute, stirring frequently, until the mixture is fragrant.

Sprinkle in 2 tablespoons of curry powder, ½ teaspoon of ground turmeric, and 1 teaspoon of chili powder, stirring continuously for another minute to awaken the spices.

Introduce 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces, to the skillet. Sauté the chicken for 5-6 minutes, stirring occasionally, until it’s browned on all sides.

Pour in one can (13.5 ounces) of coconut milk and add 1 teaspoon of salt to the skillet. Stir to combine, then bring the mixture to a gentle simmer over medium heat.

Allow the curry to cook for 15 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce slightly thickens.

Carefully fold in 1 ripe mango, peeled and diced, into the curry. Cook for an additional 3-4 minutes until the mango is heated through but still retains its shape.

Garnish with freshly chopped cilantro and serve warm with fluffy basmati rice or warm naan.