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Heat the cooking oil in a large skillet over medium heat.
Add the onion and cook, stirring regularly, until softened, about 3-4 minutes.
Add the ginger garlic paste (or the ginger and garlic), together with the spices and the tomato paste.
Cook together, pressing the tomato paste into the spices, for another 30-45 seconds.
Add the coconut milk to the skillet and stir until smooth.
Add the diced chicken.
Bring to a simmer, then lower the heat to medium-low, cover the skillet and simmer covered for 5-7 minutes.
Remove the lid.
Add the mango to the skillet and simmer with the chicken for another 5-7 minutes to blend the flavours and soften the mango.
Add the lime juice to the skillet and then taste and add salt and pepper, as needed.
Finish the curry with the fresh cilantro.
Serve garnished with black sesame seeds, additional cilantro and lime wedges for drizzling.