Coconut chicken curry

• 2 tablespoons olive oil

• About 3/4 pound antibiotics-free and organic free-range chicken breast

• 1 medium carrot, diced

• 1 medium onion, sliced

• 1 1/2 teaspoons fresh ginger, minced

• 2-3 cloves of garlic, minced

• 1 teaspoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 can (14 oz.) coconut milk

• 1 tablespoon curry paste (red or green)

• 1 teaspoon salt

• 1 can garbanzo beans, rinsed and drained

• 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped