Heat oil in a large frying pan and add garlic and curry powder. Cook until fragrant.
Add sliced chicken fillets and brown. Add sliced onions and cook 2-3 minutes.
Add sliced carrot and diced capsicum and cook for 2 minutes. Stir in the evaporated milk and stock cubes.
Simmer for 5 minutes then add snow peas.
Sauce usually thickens well by itself but you can thicken it further with a little cornflour mixed with 3 tablespoons of water if you prefer it thicker. I usually use Carnation light and creamy evaporated milk. Serve with rice.