Chicken Cutlets with Mango-Tomato Sauce | MS: Tuesday Nights | Umami

Ingredients

• 12- to 14-ounce ripe mango, peeled, pitted and finely diced (about 1 cup)
• 1 teaspoon honey
• 2 tablespoons lime juice, divided
• Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
• Kosher salt and ground black pepper
• 2½ teaspoons garam masala, divided
• 3 tablespoons grapeseed or other neutral oil
• 1 medium yellow onion, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 jalapeño chili, stemmed and minced
• 1½ cups cherry or grape tomatoes, halved
• ⅓ cup chopped fresh cilantro