When I think of Japanese food, I automatically think of sushi and ramen. Most of us do, right? But my latest Japanese food obsession is curry. I was introduced to Japanese curry when I tried a sample at our local Japanese market, Mitsuwa. And when I asked my Japanese cousin for details on how to make it, I was advised to use the cubes of curry roux widely available in grocery stores. And while Vermont Maple Curry is pretty tasty, I always like to try making things from scratch. So after some trial and lots of errors, I created this version of Japanese Curry with Chicken. Is it authentic? Nope. But it is really tasty- and less sweet than many of the boxed versions I have tried. Plus, it is a good way to fit a lot of veggies into your dinner.