To prepare chicken and shrimp curry with basmati rice, take the chicken breast and cut it into cubes, about 3 cm in size. Shell the shrimp tails; if you prefer, you can also remove the intestines with a toothpick by pulling them out from the back. Store the shrimp tails in the refrigerator until ready to use them. After that, hull the onion and chop it finely. Peel the carrot, chop it as well, and finally chop the celery as well, stripped of the outer filaments. Pour the oil into a pan along with the chopped mixture made for the sauté (onion, carrot and celery). Let it wilt over low heat, then add the chicken breast, brown it, stirring often, and add the curry. Add a ladleful of hot water and let it cook for about minutes. Meanwhile, devote your time to cooking the basmati rice. Stick cloves into the sides of a half onion; this way they will not disperse during cooking and will be easy to remove. Place the onion in a pan along with the oil. Let it sauté for a couple of minutes, then add the basmati rice. Add hot water, salted to taste, and cook the rice without stirring it too much, just enough so it does not stick to the bottom of the pan. Thus bring the rice to cook, adding more hot water as needed. By the time your rice comes to cook the chicken will be tender. Add the shrimp and cook for about 2 minutes, stirring occasionally. Then add the Greek yogurt and stir until it is incorporated into the other ingredients. Season with salt and turn off the heat. Meanwhile, the rice will also be cooked. All that remains is for you to serve the chicken and shrimp curry with basmati rice while still hot.