Heat oil in large frying pan on medium heat. Add green onions and chopped garlic. Saute until softened.
Add chicken breasts and fry until slightly browned on the outside. Lower the heat and add curry powder. Mix over low heat until the curry powder roasts slightly and the chicken is coated, (add a bit more oil if neccessary) about 3 minutes.
Add mango and 1/2 cup water. Cover and let simmer for 25-35 minutes, stirring occasionally. Mango should be soft and chicken should be well cooked. Add salt.
Cover can be removed during the last 10 minutes of cooking to allow sauce to come to desired consistency. I like to have enough to coat a mound of rice for each person.
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