Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add one medium chopped onion and sauté until translucent and soft, about 3 to 4 minutes.

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.

Incorporate 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder into the skillet. Stir for about 1 minute.

Add 1 pound of boneless, skinless chicken breast into the spiced mixture, and cook for 5 to 6 minutes, turning occasionally.

Pour in 1 can of coconut milk and season with salt to taste. Bring to a gentle simmer, then cover and cook for about 15 minutes.

Gently fold in 1 diced ripe mango and allow it to cook for another 3 to 4 minutes until heated through.

Remove from heat and garnish with freshly chopped cilantro leaves. Serve hot.