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1
Season the chicken with salt.
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2
In a blender, combine the chopped onion, the ginger, the garlic, and 1/2 cup of the broth and process until pureed.
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3
Put a flameproof slow cooker insert on the stovetop over medium-high heat, then add the oil and warm until hot.
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4
(Or, use a frying pan for this step.)
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5
Add the sliced onion and a pinch of salt and cook, stirring, until well browned, about 7 minutes.
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6
Stir in the flour and cook, stirring, until fully incorporated with the onion, about 30 seconds.
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7
Stir in the turmeric, paprika, and cayenne (if using), mixing well.
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8
Slowly pour in the remaining 1 1/2 cups broth while stirring constantly.
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9
Then add the onion puree and 1/2 teaspoon salt and mix well.
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10
Transfer the insert to the slow cooker, add the chicken, and turn the pieces to coat with the broth mixture.
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11
Cover and cook on the low-heat setting for 4 hours.
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12
The chicken should be very tender and opaque throughout.
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13
Transfer the chicken to a cutting board.
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14
When just cool enough to handle, bone the chicken and discard the bones and any fat or gristle.
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15
Shred the meat into bite-size chunks with your fingers or 2 forks.
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16
Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir to mix well.
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17
Re-cover and continue to cook on the low-heat setting for 30 minutes to warm the chicken and the sauce through.
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18
While the chicken and sauce are reheating, prepare the noodles according to the package directions.
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19
Put the noodles in a large warmed bowl, add the chicken and sauce, and stir together to mix well.
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20
If desired, sprinkle with finely grated lime zest.
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21
Serve right away.
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22
Pass lime wedges at the table.
