Mango Chicken Curry

Ingredients

• 1 cup jasmine rice
• 4 teaspoons olive oil, divided
• 2 12-oz. mangoes, chopped (about 3 cups), divided
• 1 sweet onion, halved and thinly sliced (about 1 cup)
• 4 cloves garlic, finely chopped
• 2 teaspoons grated fresh ginger
• 1 ½ tablespoons curry powder
• 1 ¼ teaspoons kosher salt
• 1 14-oz. can unsweetened full-fat coconut milk, shaken
• ½ cup chicken broth
• 1 pound boneless, skinless chicken thighs, cut into 1/2-in. pieces
• 2 tablespoons lime juice (from 1 lime)
• Fresh cilantro leaves, for serving

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