Place a pan over medium high heat and heat the olive oil.
Cook the chicken breasts in the oiled pan for 10 minutes, flipping once or twice to ensure an even cook.
Add the salt, coriander, turmeric, cayenne pepper powder, onion powder, garlic, ginger, chili, and onion. Stir to combine and continue cooking the chicken for approximately 5 minutes.
Lower the heat to medium and add the tomatoes and coconut milk. Simmer the mix for 10 minutes.
Add the lime juice and stir to combine.
Remove from the heat and sprinkle the curry with the fresh chopped parsley.
Serve over some boiled rice and enjoy immediately!