1. Sprinkle chicken with 1/2 teaspoon of the salt. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 3 minutes per side, until crisp and brown.
2. Transfer chicken to a plate. Add onions and garlic to drippings in skillet and cook 2 minutes, until softened. Add tomatoes, turmeric, chile and remaining 1/4 teaspoon salt; cook 2 minutes. Add chicken and coconut milk; bring to a boil. Reduce heat to medium and cook 10 to 12 minutes, stirring occasionally, until sauce is thickened. Remove from heat; stir in lime juice. Serve with rice, if desired.