1. Heat the vegetable oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the skillet and sauté for another 1-2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Cook for 1-2 minutes, stirring constantly to prevent burning.
4. Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5-7 minutes.
5. Pour in the mango puree, coconut milk, and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Stir in the lemon juice and adjust the seasoning with more salt if needed.
7. Serve the Mango Chicken Curry hot, garnished with fresh cilantro.
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