Combine curry powder, 1/4 teaspoon salt and flour in a resealable plastic bag. Add chicken; toss to coat.

Heat 2 tablespoons oil in large skillet over medium-high heat. Shake any excess curry mixture off chicken pieces and add to pan. Sauté chicken for 5 minutes, stirring occasionally. Add remaining 1 tablespoon oil and onions. Cook chicken and onions an additional 3 minutes.

Add tomatoes, coconut milk and remaining 3/4 teaspoon salt. Bring to a boil, reduce heat slightly and simmer 10 minutes or until thickened. Serve with desired toppings.

Recipe Tip: Basmati rice is the perfect compliment to this chicken curry.