In a large pot, heat 2 tablespoons of vegetable oil or ghee over medium heat for about 2 minutes. Add one finely chopped onion and cook, stirring occasionally, until it turns golden brown and softens, approximately 10 minutes.

Once the onions are nicely browned, stir in 4 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for an additional 30 seconds, allowing the mixture to become fragrant.

Next, add in 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 tablespoon of mild curry powder, and optional ground chilies to taste. Cook the spice blend for about 1 minute, stirring continuously until fragrant.

Stir in half of the diced mangoes, 1 cup of chicken stock, and 1/2 cup of full-fat coconut milk. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes.

Once simmered, carefully blend the mixture until smooth using an immersion blender directly in the pot, or transfer to a blender. Return it to the pot, add the remaining coconut milk and heat until just simmering again, about 3 minutes.

Introduce 1 pound of sliced chicken breasts or thighs into the pot, along with the rest of the diced mango. Simmer on low heat for about 20 minutes, or until the chicken is fully cooked.

Once the chicken is cooked and tender, stir in 1/4 cup of chopped fresh cilantro. Serve with steamed jasmine rice or warm naan.