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First, make the rice. Pop the whole garlic clove and rice in a large saucepan, cover with plenty of just-boiled water, then bring to a boil. Cook for 25-30 minutes, until the rice is cooked but still a little al dente. Drain well, rinse if you need to, then stir through a little oil and salt, if you wish.
Meanwhile, put the oil in a large frying pan on a medium heat, then add the cinnamon stick, cloves, cardamom and bay, and stir-fry for 30 seconds. Add the chopped onion and cook, stirring occasionally, for seven minutes, until golden brown.
While the onion is cooking, mix the turmeric, cumin, chilli, ground peppercorns and a teaspoon of salt in a large bowl. Add the diced chicken and toss to coat.
Add the grated garlic and ginger to the onion pan, and stir-fry for 30 seconds.
Add the spiced chicken, fry for two minutes on each side, then add the tomatoes and cook, stirring occasionally, for five to six minutes, until they have broken down.
Add the cream, simmer for two minutes, then prod the chicken with a spoon – it should be cooked through and break apart easily.
Turn off the heat, spritz with the lemon juice, taste for salt, and serve hot with the garlic rice.