In a large bowl, mix together the grated garlic and ginger. Set aside half of this mixture in a small bowl.

Add the chicken and turmeric to the bowl with the remaining garlic-ginger mixture, tossing to coat the chicken. Cover and refrigerate for 30 minutes.

Heat the oil in a large Dutch oven over medium heat. Add the sliced onion and the slit Thai chile, cooking while stirring frequently until the onion is softened and lightly browned, which should take about 15 minutes.

Incorporate the reserved garlic-ginger mixture into the pot, cooking and stirring constantly until it becomes fragrant, about 1 minute.

Add the ground coriander and chile powder, stirring constantly for about 20 seconds until well combined.

Introduce the chicken to the Dutch oven, cooking and turning occasionally until it is browned on all sides, approximately 6 to 8 minutes.

Pour in 1 cup of water and add the salt. Bring the mixture to a simmer over medium heat.

Once simmering, reduce the heat to low, cover, and let it simmer, stirring occasionally, until the chicken is mostly cooked through, which should take about 10 to 15 minutes.

Stir in the chopped mango, cover the pot, and continue cooking while stirring occasionally until a thermometer inserted into the thickest part of the chicken reads at least 165°F and the mango has softened, about 5 to 8 minutes.

Mix in the mango chutney and garam masala. Cook uncovered for an additional 2 to 3 minutes until the liquid has reduced slightly.

Remove the pot from heat and drizzle the dish with fresh lime juice. Garnish with chopped cilantro and serve with parathas or basmati rice.