Curried Chicken and Sweet Potatoes

This is the Hy Vong version of the dish Tung learned to make with her grandmother. After experimenting for years, she decided that she prefers it with heavy cream instead of the traditional coconut milk. You can use coconut milk if you like, but it curdles when you add it to a hot curry. So first cool the curry until it’s lukewarm (about 30 minutes), then add the coconut milk before gently reheating the curry.</