Heat avocado oil in a large frying pan over medium heat. Add onion, garlic and ginger and sauce for 3 minutes, or until onion is translucent.
Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangos and the coconut milk. Blend on high until smooth
Return the sauce to the frying pan then add the chicken and 1/2 cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
When the chicken pieces are fully cooked, add the remaining mango to the pan, garnish with coriander and serve with naan.