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.

Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for about 1 minute.

Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder. Cook for another minute.

Add 1 pound of cubed boneless skinless chicken breast. Sauté for 5-6 minutes until lightly browned.

Pour in one can of coconut milk and season with salt to taste. Bring to a gentle simmer and cook for 15 minutes.

Fold in one diced ripe mango and cook for an additional 3-4 minutes.