3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

One 6-ounce can tomato paste

1 cup coconut milk

1 cup whole-milk plain yogurt

1 tablespoon lime juice

2 teaspoons garam masala

1 teaspoon lime zest

1 teaspoon cornstarch

¼ teaspoon ground cinnamon

4 garlic cloves, minced

1 yellow onion, finely chopped

One 1½-inch piece ginger, peeled and finely grated

½ serrano chile—stemmed, seeded and minced

Kosher salt, to taste

Cilantro leaves, for garnish

Steamed rice, for serving