Heat the vegetable oil in a pan over medium heat. Allow it to warm up nicely, creating a perfect base for your aromatic blend.

Sauté the chopped onion, minced garlic, and grated ginger until they're softened and fragrant—this should take about 3-4 minutes.

Stir in the curry powder, ground turmeric, and chili powder; cook for 1-2 minutes until the spices are fragrant and vibrant.

Add the chicken pieces and sprinkle with salt; cook until the chicken is browned on all sides, roughly 5-7 minutes.

Pour in the coconut milk and bring to a gentle simmer. Let it bubble away, approximately 5 minutes.

Mix in the diced mango and let it cook for another 5-7 minutes, until the chicken is cooked through.

Garnish with fresh cilantro leaves before serving.