Cut two young chickens into joints the same as for fricassee. Put the dark meat and bony pieces in the bottom of the saucepan, the white meat on top. Cover with boiling water, bring quickly to a boil, and simmer gently for one hour; add a chopped onion, a bay leaf, a teaspoonful of salt, and simmer for thirty minutes longer. The chicken must be very tender. Press through a sieve one can of Spanish sweet peppers; do not use any of the oil in which they are canned. Rub together a tablespoonful of butter and two of flour; add half a pint of water in which the chicken was boiled, and the peppers that have been pressed through a sieve; add half a cupful of thick, stewed tomatoes, and stir the whole until it reaches the boiling point. Put two teaspoonfuls of curry in a bowl, add just a little stock to moisten; add this to the other sauce; then add grated onion. Cook, stirring constantly, for five minutes. Take from the fire, and add half a cupful of thick cream and another tablespoonful of butter. Lift the pieces of chicken, put them in the sauce, stand over hot water covered closely for at least twenty minutes. Serve in a deep dish, and pass with dry, plain, boiled rice.