Coronation Chicken Recipe

A friend, here in South Africa, told me about this competition recipe for the UK Queen... so from the Local (RSA) Newspaper, I just took this recipe, wondering if you in the UK are aware of it..
Anyhow , below the recipe:

Serve 6/8
Ingredients:

15ml oil
1 onion, chopped
15ml mild curry powder
5ml tomato paste
20ml fruit chutney
60ml white wine
salt
15ml lemon juice
250ml mayonnaise
100ml cream
1kg cooked chicken meat, cubed
100ml sultanas
15ml chopped coriander
cos or butter lettuce to serve

Method:
Heat the oil in a pot. Sauté the onions until glossy.
Add the curry powder, tomato paste and fruit chutney and cook for 30 seconds. Add wine and salt. Remove from the heat and cool.
Put the mixture into a food processor with the lemon juice, mayonnaise and cream. Process until smooth.
Pour over the chicken.
Add the sultanas and coriander and toss together.
Serve cold on lettuce cups, or with rice.
You can either use a whole cooked chicken where skin and bones have been removed and the meat chopped up or 6-8 poached chicken breast fillets which have been diced.

Coronation Chicken was created back in the 1950's when the queen came to the throne. There was a Jubilee Chicken before this created for her grandfather, and a re-working of Jubilee Chicken was done back in 2000'ish for the Queen's Golden Jubilee (50 years)

ok let's make clear:
Diamond Jubilee chicken recipe needed
INDEPENDENT NEWSPAPERS
Coronation chicken
London - For a woman of simple tastes, Queen Elizabeth II has already had more than her fair share of recipes created in her honour. So before the Diamond Jubilee, which celebrates the 60th anniversary of her accession to the throne, it would be understandable if the queen were internally groaning at the prospect of yet another fancy chicken dish to celebrate her reign.
But the queen, who is believed to be partial to a traditional Sunday roast, has little choice in the creation of a new dish, as the British National Farmers’ Union (NFU) launched a nationwide competition last week to find a new recipe to rival Coronation chicken.
The recipe for the original yellow concoction of cold chicken, curry powder, herbs and spices in a mayonnaise-based sauce, often with added raisins and almonds, was the creation of florist Constance Spry and chef Rosemary Hume for the 1953 coronation banquet.
The common belief is that it was inspired by the dish prepared in 1935 for the Silver Jubilee of George V, the queen’s grandfather. This also mixed chicken with mayonnaise and curry.
The Diamond Jubilee concoction will eclipse the recipe created in 2002 for the 50th anniversary of the accession. The now largely forgotten mix of cold chicken marinated in ginger, served in a crème fraiche and mayonnaise sauce dusted with parsley and served with lime segments, was distributed in hampers to guests who attended Golden Jubilee concerts a decade ago.
The NFU Diamond Jubilee Chicken recipe will be complemented by other commemorative dishes to mark the occasion.
in January, Camilla, the Duchess of Cornwall, launched a competition for schoolchildren to create a special menu for the celebrations. The winning four recipes will be transformed into canapés by the royal chef Mark Flanagan and will be served at a reception attended by the queen.
Camilla told schoolchildren that her mother-in-law’s tastes were “very plain, nothing too complicated. I don’t dare go on about my roast chicken, but I know that’s the safest thing I can cook”.
The royal family may be used to attending banquets with the finest food, but the palace kitchens have been reported to lean more towards plainer fare. The queen is believed to be a fan of smoked haddock and grapes, not necessarily together, and flavors simple breakfasts of toast, butter and jam, served in her bedroom by 8am. Prince Philip prefers granary toast and Ryvita. The royal cornflakes are stored in Tupperware, while the kitchens are stocked with organic meat cuts.
The NFU website suggests entrants pick something as “simple and tasty as possible”. – The Independent