Add 1 tablespoon of the oil to a skillet over medium-high heat. When hot, add the chicken to the skillet. Reduce the heat to medium, and cook until done (about 8-12 minutes) turning it once during cooking. Remove from the heat. When cool to the touch, cut into bite-sized pieces and set aside.

In a Dutch oven or large pot, add the remaining oil. When hot, add the onion and cook for about 4 minutes or until it begins to soften.

Add the red curry paste, chili garlic sauce, and curry powder. Stir and cook for about 30 seconds.

Add the chicken broth to the mixture along with the salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer. Add the sweet potato. Simmer for 15-20 minutes, until the sweet potato has softened.

Add the heavy cream, whisking it into to the mixture, a little at a time. Remove about 3 tablespoons of the liquid and place it in a small bowl. Add the flour to the liquid and mix until smooth. Add the flour mixture back into the Dutch oven, and whisk to combine. This will thicken the liquid.

Add the chicken, torteleini, and frozen asparagus, and cook for 6-8 minutes. Remove from the heat.

Serve hot in individual bowls.