Yeah, not that it’s a bad curry sauce recipe (I don’t think it’s a great one though - that’s pretty western butter chicken style curry, especially with keens powder and not a traditional garam masala), but that’s not going to taste like Japanese curry at all. You’re better off getting some java/Vermont/kokumaru brand curry roux cubes and just adding some finely diced pork, sauted onion, cubed potato and carrot, and chicken stock to it. The typical Japanese curry is about 2 cups of the curry sauce to that amount of chicken/rice. Also, get rid of the broccoli and instead go with some shredded cabbage.
Just one cookbook is a great resource for Japanese recipes, although your katsu could be improved with bigger flaked panko crumbs instead of the finer style breadcrumbs.
Oh Andy, the Republicans won’t think of you as “one of the good ones” and protect you from their white America policies.