Prepare the Rendang Paste:

In a food processor or blender, combine the lemongrass, soaked dried chilies, shallots, garlic, ginger, galangal, ground turmeric, ground coriander, and ground cumin.
Blend until you get a smooth paste, adding a tablespoon of vegetable oil if needed to help the blending process.

Cook the Rendang:

Heat a couple of tablespoons of vegetable oil in a large, heavy-bottomed pot or a wok over medium heat.
Add the rendang paste and sauté for about 5-7 minutes, or until it becomes fragrant and the oil starts to separate from the paste.

Add the Chicken:

Add the chicken pieces to the pot and stir well to coat them with the rendang paste.
Cook for a few minutes until the chicken starts to change color.

Simmer with Coconut Milk:

Pour in the coconut milk and stir to combine.
Add the torn kaffir lime leaves, bruised lemongrass stalks, and a pinch of salt.
Reduce the heat to low, cover, and let the mixture simmer for about 30-40 minutes, stirring occasionally.

Flavor with Tamarind and Sugar:

Stir in the tamarind paste and brown sugar (if using) to balance the flavors.
Simmer for an additional 10-15 minutes, or until the sauce thickens and the chicken becomes tender. Taste and adjust the seasoning as needed.

Serve:

Remove the lemongrass stalks and kaffir lime leaves before serving.
Serve your Chicken Rendang with steamed rice or Malaysian coconut rice (Nasi Lemak).
Enjoy your homemade Malaysian Chicken Rendang, a delightful and flavorful dish that's sure to impress!