Japanese Curry with Spinach and Mushrooms Recipe

• 4 tbspavocado oil
• 2 lbchicken thighs — boneless, skinless, sliced into ½-inch wide strips
• ½onion — thinly sliced lengthwise
• 2cloves garlic — finely minced or grated
• 10–12 ozmushrooms — sliced
• ½apple — sweet variety, grated
• 1 tspfresh ginger — minced, or dried ground ginger
• 4 cupsChicken Bone Broth — or other rich broth or other rich stock
• 2 tbspall-purpose flour — or gluten free blend or sweet rice flour (movhiko)
• 2 tbspJapanese curry powder
• 5 ozspinach
• 1–3 tspsalt
• 1 tspsoy sauce
• 1 tbspgochugaru — hot, or other hot chile pepper powder, optional

For Serving:

• 4 cupscooked brown rice
• —green onions — sliced