‘MasterChef: Global Gauntlet’ Contestant Jaime Tan Talks Her ‘Most Emotional Cook,’ Shares Recipe

Jaime Tan is serving up some winning food on Season 16 of MasterChef: Global Gauntlet!

This season of the FOX cooking show involves home cooks being divided into four teams: “The Americas,” “Asia Pacific,” “Europe,” and “Africa,” with Gordon Ramsay, Joe Bastianich, and Tiffany Derry judging them each week on their culinary creations.

On the Wednesday, June 3 episode, the Malaysian-born chef won the “World Cup Cook-off” challenge, in which contestants had to whip up dishes fit for a FIFA World Cup watch party.

Following her win, Tan spoke exclusively with First For Women about the dish, its deeper meaning and her emotions after the victory.

Q: What was your winning dish?

JT: Malaysian coconut curry with roti canai and pineapple-cucumber salad — this was a hard dish because roti canai takes eight plus hours to make, and I had to do it all in 60 minutes.

Q: What makes the dish special to you and Malaysian culture?

JT: Roti and curry are a classic staple in Malaysian culture. The dish brings together influences from Malay, Indian, and Chinese cuisines, reflecting Malaysia’s multicultural identity. It’s a comfort food for so many people—you can find it everywhere, from street vendors to 24-hour restaurants.

Growing up, I ate it all the time at family gatherings. We would make a giant pot of curry and fry fresh roti for everyone to share. It was our Sunday breakfast food, but it was also something we made for celebrations and special occasions.

Q: How was this win on MasterChef special to you?

JT: This win was especially meaningful to me because when I walked through the MasterChef doors and saw that the challenge was brought to us by Home Depot, I immediately became emotional. It felt like a sign that it was time for me to take a leap of faith and take a risk for my dad, who has worked at Home Depot for my entire life. Knowing that the winner would also receive a $2,500 Home Depot gift card made it even more meaningful. Being able to bring that home to my dad would mean the world to me, because one of my biggest goals in life is to buy a house for my parents.

My dad has worked at Home Depot for my entire life. Growing up, I’d often come home to the coconut curry he made for me before leaving for work. As the oldest daughter in an immigrant family, standing in the MasterChef kitchen and cooking a dish my dad taught me felt incredibly meaningful. It was one of those moments where everything came full circle.

Honestly, I was so nervous about messing up the roti that part of me was hoping I’d get the red card and be taken out of the challenge. My friend Dave, who I became really close with during the season, had the red card and actually considered giving it to me. At the time, I thought, “Oh, that’s so sweet—he’s trying to save me!” Later, I found out it was actually because he saw me as one of the stronger competitors. I completely underestimated myself and thought he was just trying to rescue me.

After the cook finished, I cried a lot. I was overwhelmed with emotion because I knew I could have executed the dish even better. It was the most emotional cook of my life. Everywhere I looked, I was reminded of my dad — from the Home Depot partnership to the coconut curry dish he used to make for me. It genuinely felt like my entire life had led up to that moment. All my castmates told me they were scared I was going home because I was crying so much, and they thought I messed up my dish. But really, I was crying because family just evokes strong emotion in me. I really felt like I needed to believe in myself and everything my father taught me.

When I won, it was one of the first times I truly felt proud of myself. I was so emotional that I completely forgot the challenge came with a $2,500 Home Depot prize. When they mentioned it again and reminded me that it was mine to take home, I was shocked. The fact that it was something my dad and I could use together made the moment even more special. It felt like everything had come full circle.

Q: What’s something you would like readers to know? 

JT: There’s so much meaning in culture and family. My parents didn’t grow up with education, and our family certainly didn’t come from privilege. But because of their sacrifices, I was able to prove myself, stand on a national stage, and showcase a dish that represents my dad’s passion, our culture, and our story. Anyone can do it, and the grit you get from seeing your hard-working parents not having the same opportunities as everyone else puts you in a spot to really create your own opportunity. You find pride in not just showing up for yourself, but for your family and culture, and there is something incredibly powerful about carrying your parents’ dreams, sacrifices, and traditions with you, then sharing them with the world. It’s one of the most rewarding feelings I’ve ever experienced, and I’m so grateful to MasterChef for showcasing that for me.

Malaysian Coconut Chicken Curry (Kari Ayam)  

A comforting Malaysian-style coconut curry that’s rich, fragrant, and perfect with rice or roti canai.

Serves 4 – 6

Ingredients:

2 lb chicken, bone-in preferred

1 tsp salt

1 large shallot

½ medium yellow onion

5–6 garlic cloves

3 red chilis (adjust to taste)

2 tbsp ground turmeric

lemongrass

1 small chunk of ginger

2 tsp salt

2 tsp sugar

1 tbsp neutral oil

2 tbsp neutral oil

2 tbsp Malaysian curry powder

1 tsp garam masala

2 medium Yukon Gold potatoes, peeled and cut into large chunks

1 cup coconut milk

2–2½ cups water, or enough to just cover the chicken

Instructions:

Season the chicken

1. Salt the chicken with 1 tsp salt and set aside while you prepare the curry paste.

Make the aromatic paste

1. Blend the shallot, onion, garlic, chilis, turmeric, lemongrass, ginger, salt, sugar, and 1 tablespoon oil until smooth.

Brown the chicken

1. Heat 2 tbsp oil in a large pot over medium-high heat.
2. Add the chicken and sear until golden brown on all sides, about 5–7 minutes.
3. Remove the chicken and set aside.

Cook the curry paste

1. In the same pot, add the blended paste.
2. Cook for 1–2 minutes, stirring frequently, until fragrant.

Build the curry

1. Return the chicken to the pot.
2. Add the curry powder and garam masala.
3. Stir well until the chicken is evenly coated in the spice paste.

Simmer

1. Pour in enough water to just cover the chicken (usually 2–2½ cups).
2. Bring to a gentle simmer.
3. Cover and cook on low heat for 12 minutes.

Add potatoes

1. Add the potatoes and continue cooking, covered, for another 12 minutes, or until the potatoes are tender and the chicken is fully cooked.

Finish with coconut milk

1. Stir in the coconut milk.
2. Simmer uncovered for 5–10 minutes until slightly thickened.
3. Taste and adjust with additional salt or sugar if needed.