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In a large skillet, warm the vegetable oil over medium heat.
Add the finely chopped onion to the skillet and sauté until softened, around 3-4 minutes.
Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
Sprinkle in the curry powder, turmeric, and chili powder. Cook for another minute to toast the spices.
Add the chicken pieces to the skillet, cooking until lightly browned on all sides, about 5-6 minutes.
Pour in the coconut milk, add the salt, and stir well. Bring the mixture to a gentle simmer, cooking until the chicken is fully cooked, about 15 minutes.
Gently fold in the diced mango and cook for an additional 3-4 minutes until warmed through.
Garnish your Mango Chicken Curry with fresh cilantro before serving hot with steamed rice or naan.